Sweet potato salad with pomegranate, pecans and barley
Perfect for the festive season, this sweet potato salad with pomegranate, pecans and barley is served with a punchy herb dressing.
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Servings: 4
Calories: 596kcal
Ingredients
For the salad:
- 2 orange kumara, (sweet potatoes, approx. 600g)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ tablespoon ground cumin
- ½ cup pearl barley, (I used black and white, use plain white if unavailable)
- 1 ½ cups vegetable stock
- 4 cups baby kale, (approx.)
- ½ cup pecans, (approx.)
- ½ pomegranate, arils/seeds removed
For the dressing:
- ½ cup finely chopped parsley
- 2 tablespoon finely chopped oregano, or substitute 2 teaspoon dried oregano
- 3 cloves garlic, crushed or grated
- ¼ cup + 2 tablespoon extra virgin olive oil, (90ml)
- 2 tablespoon red wine vinegar
- ½ teaspoon chilli flakes
- Salt, to season
- Pepper, to season
Instructions
For the salad:
- Preheat oven to 220C (430F) fanbake.
- Add barley and vegetable stock to a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 30-35 minutes, or until tender and the liquid has been absorbed. After this time, if there is liquid remaining but the barley is cooked, drain in a sieve and allow to cool.
- While barley is cooking, bake your sweet potato.
- Wash and dry sweet potato before chopping into large chunks. I left the skin on, peel it if you prefer.
- In a mixing bowl, toss sweet potato with olive oil, maple syrup, ground cumin and salt and pepper to season.
- Spread sweet potato on a baking sheet and bake for 15-20 minutes, or until golden brown and tender. Remove from oven and cool.
- Using a large salad bowl or platter, arrange baby kale, then top with sweet potato, barley, pomegranate and pecans. Pour over dressing to serve.
For the dressing:
- Blend all ingredients until smooth. Taste and adjust seasoning as required.
Notes
Serves 4 under ordinary circumstances, and probably 8-10 alongside other dishes as part of a Christmas feast.
Nutrition information
Calories: 596kcal | Carbohydrates: 67.5g | Protein: 10.5g | Fat: 34.5g | Saturated Fat: 4.3g | Cholesterol: 0mg | Fiber: 14.6g | Sugar: 16.5g | Vitamin A: 8000IU | Vitamin C: 136.1mg | Calcium: 220mg | Iron: 4.9mg
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