The nights are drawing in, but no need to fret as the festive season will soon be on our doorstep. As we wait in anticipation, we take a look overseas at the American holiday, Thanksgiving. Today we are thankful for friends, family and this delicious sweet and spicy salad from Minimalist Baker. Salads are not just for summer and Dana cooks up a perfect example filled with delicious sweet potato, tangy pomegranate and crunchy coconut sugar pecans. A heart-warming dish to enjoy in front of the fire on a chilly November evening.
700g peeled & cubed sweet potato and/or butternut squash
100g raw pecans
1/2 red onion, thinly sliced
100g pomegranate arils
Pomegranate dressing (recipe below)
Add 1 cup pomegranate juice to a small saucepan and bring to the boil on a medium-to-high heat. Reduce heat to low and simmer for 20-25 minutes, or until reduced to about 1/4 cup. It will continue to thicken once cooled.
Sweet potato and pecan salad
Preheat oven to 190 C. Add (1 tbsp) coconut oil, (1 tbsp) sugar, (1/2 tsp) cinnamon, a pinch of cayenne and sea salt, and (2 tbsp) maple syrup to the squash and sweet potato – toss to combine. Bake the squash and sweet potato for 20 – 25 minutes, or until both are tender. Spread out the pecans on a separate tin and bake in the oven for 8 minutes. Then remove and add (2 tbsp) coconut oil, (1 tbsp) maple syrup, (1 tbsp) coconut sugar, (1/2 tsp) cinnamon and a pinch of cayenne pepper and sea salt. Toss toegther until well coated, return to the oven and bake for a further 5 minutes. Set aside. In a small bowl, gently mix together the pomegranate arils with lemon juice, olive oil, salt and pepper. To serve, combine the vegetables, pecans, red onion and pomegranate arils and drizzle the pomegranate dressing all over.