Sweet potato and pomegranate salad

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Is it just me or did this summer come and go way too fast? It feels like I have not had a chance to use half of my summer wardrobe and now it’s almost too late. I say almost as I’ve decided to fight autumn every step of the way. It helps that I’m off to Spain for a lovely wedding this weekend and sunshine and bikini are some of the menu items. I will enjoy every minute of the sun and festivities. Don’t get me wrong – autumn is a beautiful time of the year when leaves turn yellow and the morning air is crisp and fresh. But it is a mindset more than anything and I want my summer mind to stay with me. The anticipation of fun, a sense of freedom and the letting go of the everyday is something that we can carry on in the humdrum of everyday life and in any season.

I intend to plan fun things at least once a month – perhaps drive off to an unknown town with friends and explore. Or get out of my comfort zone and try out something new like roller blading, going on a rib boat on the Thames, learn an instrument via YouTube or finally master that baked in plat my daughter has begged me to learn so I can be like ‘all the other mums in my class’. I also plan to read more and chill out instead of filling every available moment with ‘stuff’!

As part of my I’m Keeping Summer Alive movement I made a fab ‘summer lunch’ the other day that was super tasty and resembled the colour and light of warmer days. The thing I love about pomegranate seeds is that they always makes a dish more festive, they are party seeds really, whilst roasted sweet potato keeps things mellow and grounded. This salad is perfect on its own or with some grilled fish. I hope you enjoy it as much as I did!

Sweet potato and pomegranate salad (serves 2)

1 large sweet potato

pomegranate seeds from 1/2 pomegranate apple

2 large handfuls of spinach

2 handful kale, chopped

1 courgette, spiralised

1 handful cherry tomatoes, halved

2 tbsp pumpkin seeds

1/2 apple, cubed

1 tbsp olive oil

1 tsp paprika powder

Dressing:

olive oil, apple cider vinegar, Dijon mustard, herb salt, black pepper

How to:

Boil sweet potato until tender. Peel and cube, drizzle with olive oil, paprika, salt and pepper. Place on roasting tray in pre-heated oven (200C). Roast for about 20 minutes or until slightly browned then let cool slightly.

Place kale in a bowl and add 1 tsp apple cider vinegar (or 1/2 lemon) and a bit of herb salt. Start massaging the kale for at least 5 minutes or until very wilted. It will take on the consistency of spinach. Make sure you have removed the thick stalks beforehand. Spiralise the courgette and add to the kale mixture. Add the sweet potato and the rest of the ingredients apart from the pomegranate seeds. Toss the salad with the dressing until all coated – be gentle so the sweet potato do not break up. Add the pomegranate seeds at the end and serve.

A note about the dressing… I am deliberately vague as some like their dressing a bit Dijon tasting and others a bit oily. Do what works for you. Enjoy and happy Thursday! x

 

 

 

 

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