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Roast Sweet Potato Salad
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Recipe - Beacon Court
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Roast Sweet Potato Salad
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 tbsp olive oil
2 sweet potatoes
2 tbsp maple syrup
50g pecan halves
1 small red onion, finely sliced
150g tub Dunnes Stores Kalamon Olives
4 tbsp Dunnes Stores Rich Balsamic Dressing
150g quinoa, cooked
100g Spinach
125g soft goats’ cheese, crumbled
Squeeze lemon juice
Directions
  1. Preheat the oven to 200˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the 1 tbsp of the olive oil and maple syrup in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Add the pecans to the tin for the final 6 minutes of the cooking time.
  2. Meanwhile, heat the remaining olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic dressing, warming through, then season and set aside.
  3. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice.
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp olive oil
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Dunnes Stores Pure Olive Oil 250ml
€1.50€6.00/l
2 sweet potatoes
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Dunnes Stores Loose Sweet Potato
SAVE €0.51
€0.49 was €1.00
2 tbsp maple syrup
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Dunnes Stores Canadian Maple Syrup 330g
€3.99€12.09/kg
50g pecan halves
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Sun Exotics Pecan Nuts 100g
€3.39€33.90/kg
1 small red onion, finely sliced
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Dunnes Stores My Family Favourites Red Onions
€0.49€0.65/kg
150g tub Dunnes Stores Kalamon Olives
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Dunnes Stores Kalamon Olives 150g
Buy 2 for €5
€2.99€19.93/kg
4 tbsp Dunnes Stores Rich Balsamic Dressing
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Dunnes Stores Rich Balsamic Dressing 250ml
€1.50€6.00/l
150g quinoa, cooked
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Dunnes Stores Wholefoods Quinoa 300g
€1.00€3.33/kg
100g Spinach
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Dunnes Stores Tender Baby Spinach Leaves 150g
€1.49€9.93/kg
125g soft goats’ cheese, crumbled
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Dunnes Stores Goat's Cheese 100g
Buy 3 get Cheapest Free
€3.00€30.00/kg
Squeeze lemon juice
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Dunnes Stores Lemon
€0.49

Directions

  1. Preheat the oven to 200˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the 1 tbsp of the olive oil and maple syrup in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Add the pecans to the tin for the final 6 minutes of the cooking time.
  2. Meanwhile, heat the remaining olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic dressing, warming through, then season and set aside.
  3. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice.