Roast Sweet Potato, Fresh Cherry and Goat’s Cheese Salad with Cranberries, Pecan Nuts and Pickled Red Onion

Jump to Recipe

Roast Sweet Potato, Fresh Cherry and Goat’s Cheese Salad with Cranberries, Pecan Nuts and Pickled Red Onion may be a bit of a mouthful, but I promise, you will LOVE this salad! Just think –

• luscious, soft sweet potato, roasted to bring out the flavour and add a touch of caramelisation,
• beautiful, fresh, sweet, in-season cherries,
• fresh, peppery, rocket,
• dreamy, creamy Goat’s cheese,
• a tangy lick from the pickled red onion to cut through the sweetness,
• crunchy nutty pecans bring texture, flavour and nutrients,
• and, slightly tart and sweet dried cranberries,
• all drizzled with a sweet and spicy Honey and Mustard Dressing with Lemon, Chilli and Garlic.

Whenever I make a new salad, Charlotte graciously tells me that it is her favourite! But this one blew her away; between us we did not leave a scrap! Plus, it keeps very well in the fridge overnight and makes a wonderful lunch the next day. It may keep longer, but to be honest, ours has never lasted that long!

How to make Roast Sweet Potato, Fresh Cherry and Goat’s Cheese Salad with Cranberries, Pecan Nuts and Pickled Red Onion

Collect all your ingredients together:

For the Quick Pickled Red Onion –

You will not need to use all the onion in this salad. However it is wonderful in many salads and keeps well, covered, and in the fridge for up to 2 weeks. 

• caster or granulated sugar
• boiling water
• red wine vinegar
• fine salt
• freshly ground black pepper
• red onion, peeled, quartered and thinly sliced

For the Roast Sweet Potato and Pecan Nuts –

• sweet potatoes
• olive oil
• fine salt
• freshly ground black pepper
• pecans

Honey and Mustard Dressing with Lemon, Chilli and Garlic:

• garlic, peeled and crushed
• spring onions, finely sliced
• olive oil
• lemon juice
• runny honey
• grainy mustard
• chilli flakes
• fine salt
• freshly ground black pepper

For the rest of the salad –

• fresh cherries
• fresh rocket
• dried cranberries
• goat’s cheese, crumbled
• pickled red onion

How to make this fabulous Sweet Potato Salad:

First make the Quick Pickled Red Onion –

1. Dissolve the sugar in the boiling water.
2. Add the red wine vinegar and the salt and pepper.
3. Peel and finely slice the onion and place in a bowl or jar.
4. Drizzle over the pickling liquid, cover and set aside, ideally for a minimum of 30 minutes.

• 

• 

• 

• 

• 

• 

Next roast the sweet potatoes and pecan nuts:

1. Peel the sweet potatoes and dice into roughly 2cm square cubes.
2. Toss with the olive oil and salt and paper and scatter over a baking tray. Try and use a tray big enough so the pieces are not touching. If your baking tray tends to stick, line it with baking parchment.
3. Cook in a pre-heated oven for 30 – 35 minutes or until the sweet potatoes are soft and slightly caramelised on the edges.
4. At the same time, scatter the pecan nuts onto a baking tray and pop in the oven, under the potatoes. Remove after 8 minutes.

• 

• 

• 

• 

• 

Make the salad dressing whilst the sweet potatoes are cooking –

1. Peel and crush the garlic and trim and finely slice the spring onion.
2. Mix with all the remaining ingredients and either stir thoroughly or shake in a jar until emulsified.

• 

• 

• 

Now bring the salad together –

1. Halve the cherries and remove the stones
2. Using half of all the ingredients, layer the salad –
   • rocket
   • roast sweet potato
   • pitted fresh cherries
   • dried cranberries
   • pickled onion
   • crumble over the goats cheese
   • add some pecan nuts
   • drizzle over 2 tablespoons dressing
3. Repeat with the remaining half of the ingredients and add a little more dressing. Serve at room temperature with the additional dressing served alongside.
4. Delicious served as a meal in its own right, with some fresh bread or as a side at a buffet or barbecue.

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.