WINTER SALAD with Pomegranate and Turmeric Roasted Sweet Potato

With a little tweaking a salad can be very enjoyable in cold weather. This winter salad features earthy beetroot with fresh pomegranate seeds and turmeric roasted sweet potato.



Mixed winter greens (approx. 150g)
4 tbsp cress
Seeds of 1 pomegranate
1 small beetroot, grated 
2 tbsp mixed seeds, toasted     
1 sweet potato, in cubes 
1 tbsp turmeric 
1 tsp salt  
1 tbsp coconut oil, melted 
1 package feta cheese 


4 tbsp olive oil 
3 tbsp apple cider vinegar
1 tsp honey 
1 tsp mustard  
Himalaya salt and pepper to taste


Peel the sweet potato and cut it into bite-sized cubes. Place the sweet potato cubes in a bowl and mix thoroughly with the turmeric, salt and coconut oil. Spread them on a baking tray and bake in the oven at 160Β° for about 10 minutes or until golden brown. Meanwhile take the seeds out of the pomegranate. A good way of doing this is submerging and cutting it in a large bowl of water. Grate the beetroot and cut the feta cheese into small cubes. Lightly toast the seeds in a pan until fragrant. Mix olive oil with apple cider vinegar, honey, mustard, salt and pepper to make the dressing. Combine all salad ingredients in a bowl and toss with the dressing. Enjoy!