WATERCRESS SALAD WITH ROASTED SWEET POTATOES
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
- On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
- In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g
ROASTED SWEET POTATO SALAD WITH FETA
Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.
Provided by Melanie Booth
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
- Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
- At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
- Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
- Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g
ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE
You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Provided by Melissa Clark
Categories easy, weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
- In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
- In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams
POTATO AND WATERCRESS SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
- Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
- Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
- Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
- At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
ROASTED SWEET POTATO SALAD
Provided by Emeril Lagasse
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and golden brown, about 40 minutes. Shake the pan halfway through cooking so the potatoes cook evenly.
- Place the onion on a large piece of aluminum foil. Drizzle the onion with olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, chop and set aside.
- In a small bowl, whisk together the lime juice and macadamia oil. Combine the potatoes and onions in a large bowl. Add the lime juice mixture and toss well. Season, to taste, with salt and pepper.
TURKEY, SWEET POTATO AND WATERCRESS SALAD
Make and share this Turkey, Sweet Potato and Watercress Salad recipe from Food.com.
Provided by ellie_
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the vegetables preheat oven to 450-degrees F. Toss vegetable ingredients on a cookie sheet and spread them out in a single layer. Roast, stirring once, for 25-30 minutes or until potato wedges are golden. Let cool.
- In a large salad bowl whisk together the lime juice, oil and parsley.
- Stir in the roasted vegetables and turkey.
- Toss with the watercress, radishes and half of the cheese.
- Sprinkle remaining cheese on top of salad.
Nutrition Facts : Calories 145.2, Fat 11.8, SaturatedFat 3.1, Cholesterol 11.1, Sodium 311.8, Carbohydrate 7.9, Fiber 1.3, Sugar 2.5, Protein 3
WARM POTATO SALAD WITH WATERCRESS
Categories Herb Mustard Onion Potato Side Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
- While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
- Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.
ROASTED SWEET POTATO SALAD WITH LIME DRESSING
The sweet, mellow flavor of roasted sweet potatoes and onions combines nicely with this ginger and lime salad dressing!
Provided by sueb
Categories Salad Potato Salad Recipes No Mayo
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
- Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
- Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 34.8 g, Fat 2.3 g, Fiber 5.9 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 170.7 mg, Sugar 6.3 g
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