A simple roasted sweet potato and pear salad with eastern mediterranean influences. Served over bulgur with a tangy white balsamic dressing. Naturally vegan.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Calories406kcal
AutorElle
Ingredients
2small to medium sweet potato,peeled and diced (2-3 cm) (ca. 500 g)
1large pear (firm, but ripe), cored and diced (2-3 cm)
4small red onions,quartered
1tablespoonground cumin
1teaspooncinnamon
1/4teaspooncayenne pepper,or to taste
1/4ground coriander
2tablespoonsextra-virgin olive oil
1/2teaspoonsea salt
freshly ground pepper,to taste
1cupbulgur(200g)
For the dressing:
2clovesgarlicminced
4tablespoonsextra-virgin olive oil
3tablespoonswhite balsamic vinegar
1/4teaspoonsea salt
freshly ground pepper,to taste
To serve:
seeds from 1/2 pomegranate
Handful cilantro or flat-leaf parsley, leaves only
Method
Preheat the oven to 200 c and line a baking sheet with parchment paper.
Place sweet potato, onions, pear in a large bowl, sprinkle with spices (cumin, cinnamon, coriander, cayenne). Add olive oil and toss well until evenly coated. Transfer to baking sheet and spread in even layer. Season with salt and pepper.
Transfer to the preheated oven and roast for 20-25 minutes, or until the sweet potato can be easily pierced with a fork.
While the vegetables are roasting, cook the bulgur according to package instructions.
In a small bowl, whisk together the dressing ingredients.
To serve, place the bulgur onto a large platter or individual plates and top with the roasted vegetables. Drizzle with the dressing and garnish with the pomegranate seeds and herbs.
Serve warm or at room temperature. Enjoy!
Notes
For this recipe, it's also fine to use a pear that is more firm than ripe, it also roasts nicely, and is a little less sweet.
This salad will also keep well for a couple of days in a sealed container in the refrigerator.
I like to use a coarse sea salt (Flor de Sal do Algarve) and my go-to olive oil which is fantastic for roasting and for salad dressing (Olio Extra Vergine Grezzo from Farchioni). It is also available as organic. Check your local organic supermarket.