Purple Sweet Potato Salad with Figs, Pomegranate and Balsamic Syrup
Prep Time
5mins
Cook Time
20mins
Total Time
25mins
Fall in love with all the colors and yummy taste of my Roasted Purple Sweet Potato with Figs, Pomegranate and Balsamic Syrup. Delicious and nutritious side to dinner.
Course:
Fruit, Salad
Cuisine:
American
Servings: 4servings
Ingredients
2medium Stokes Purple Sweet Potatoes
2 tablespoons olive oil
1/2teaspoonsea salt
4ouncesbaby spring mix lettuces
8figs
1/3cuppomegranate arils
1/3cupfeta cheese crumbles
2tablespoonspurchased balsamic syrupnote: you can make your own if preferred
Instructions
Pre heat oven to 400 F. Wash and dry potatoes and slice into 1/3" thick wedges.
Place sliced potatoes on rimmed baking sheet and drizzle with olive oil, sprinkle with salt. Use spatula to mix around on sheet to evenly coat.
Bake for 15 to 20 minutes, flipping with spatula halfway through. Potatoes done when tender inside and crisped on outside. Remove from oven to let cool for a few minutes.
Meanwhile, prepare salad by placing lettuce on platter (or in bowls) and topping with sliced figs, feta crumbles and pomegranate arils.
Add cooled but still warm potatoes to salad and drizzle with balsamic syrup. Enjoy!