Warm sweet potato, arugula and goat cheese salad

By Anjum Anand
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  • 1 medium orange-fleshed sweet potato, diced into 1-inch cubes
  • 1 small red onion, sliced into thin wedges
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon panch phoran seeds (also called Bengali 5-seed mix)
  • Salt and freshly ground black pepper
  • 40 grams arugula leaves
  • 1/8 cup whole almonds, blanched and lightly roasted and split through the middle
  • 60 grams soft goat cheese
  • Salt and freshly ground black pepper


  • 1-3/4 teaspoon lemon juice
  • 4 teaspoons vegetable oil
  • 1/2 teaspoon garlic paste


  1. Preheat the oven to 375ºF. Place the potato and onion on a small baking sheet. Heat the oil in a small saucepan and add the seeds. When they have sizzled for ten seconds over low heat, pour over the vegetables, season, and mix well. Place in the oven and roast for 45 to 50 minutes, or until soft.
  2. Whisk together all the ingredients for the dressing and season with salt and lots of freshly ground black pepper.
  3. When ready to serve, I pour the dressing straight on the baking sheet and toss well to coat, then throw in the leaves and almonds and continue to stir until all well amalgamated. Plate up and serve warm with the goat cheese crumbled on top.



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