Sweet Potato, Gorgonzola and Pomegranate Salad

Warm Winter Salad

Happy Friday everyone! Today I’ve got another effortless lunch for you. I don’t know about you, but once the whirlwind of holiday festivities start, I’m thankful for anything that can be classed as ‘effortless.’ Life is crazy busy at the moment (not least because I’ll be moving back to North-West London over the next month or so. I’m so excited but I’m dreading the sorting and packing!), and the last thing I want to do is spend hours in the kitchen making complicated meals. This sweet potato, gorgonzola and pomegranate salad is hearty but mercifully simple and is fast becoming one of my go-to meals. I feel that having salad for lunch as many days as possible is a good way to balance out all the pumpkin pie I plan to eat as part of my Thanksgiving meal next week (and then there’s all the mince pies and mulled wine that December brings…)!

I love the flavour combinations in this dish, and it manages to feel indulgent without completely busting your waistline. I like to eat this salad before I work out, as the sweet potato and walnuts are satisfying and give a great energy boost. It’s incredible served warm, but is also nice cold, so you can bake the sweet potatoes the night before and assemble the salad ready for a packed lunch to bring to work the next day (just don’t dress it until you’re ready to eat, or the leaves will wilt and go rather mushy – not good!).

Sweet Potato, Gorgonzola and Pomegranate Salad
Prep time: 
Cook time: 
Total time: 
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.

Ingredients
  • 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
Instructions
  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!

 

What are your favourite winter salads? Do you have any tips for healthy eating in the lead up to Christmas?

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