Sweet Potato Salad

 

Dressing: 

1. Preheat the oven to 200 °C.

2. In a large roasting dish, toss the sweet potato chunks and red onion quarters with olive oil, light brown sugar, and a pinch of salt. Spread everything out in a single layer and roast for about 30 minutes, or until the vegetables are tender and golden around the edges.

3. Once roasted, transfer the vegetables to a serving platter. Add the cranberries that have been soaked in orange juice and sprinkle with parsley, tossing gently to combine. This creates a colourful, festive base for the salad.

4.Top with generous spoonful's of LANCEWOOD® Full Cream Chunky Cottage Cheese, then scatter over the toasted pumpkin seeds and pomegranate kernels, if using. The creaminess of the cheese balances beautifully with the freshness of the other ingredients.

5. To make the dressing, whisk together orange juice, honey, olive oil, white wine vinegar, Dijon mayonnaise, garlic, and mixed spice until smooth. Drizzle over the salad just before serving for a bright, festive finish.

 

Serving Tip: Serve warm or at room temperature - it’s a colourful, festive side dish that pairs beautifully with roast meats or can stand alone as a wholesome vegetarian option.