Sweet Potato, Gorgonzola and Pomegranate Salad
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Cook time: 
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Serves: 1
A delicious warm winter salad. It tastes indulgent, but won't ruin your waistline, so it's a good dish to fall back on during the holiday season.

  • 2 baby sweet potatoes, diced
  • 2 ounces gorgonzola, crumbled
  • 1 tablespoon pomegranate seeds
  • handful of chopped walnuts, lightly toasted
  • couple handfuls of mixed salad leaves
  • olive oil
  • salt and pepper
  • balsamic vinegar
  1. Toss the diced sweet potato in olive oil, salt and pepper, according to taste. Roast in 220° C oven for about 15 minutes.
  2. Lightly toast walnuts in a small frying pan over a medium heat for 2 minutes.
  3. Arrange salad leaves on plate and scatter over walnuts, gorgonzola, pomegranate seeds and sweet potato.
  4. Lightly drizzle over olive oil and balsamic vinegar and toss to mix.
  5. Enjoy!
Recipe by mirandasnotebook at http://mirandasnotebook.com/sweet-potato-gorgonzola-and-pomegranate-salad/