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Homemade Samoas Cookies Recipe

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4 from 4 reviews

A vibrant and nutritious Roasted Sweet Potato and Baby Kale Salad featuring tender, spicy-sweet roasted sweet potatoes, a zesty honey-lime dressing, crunchy roasted pepitas, creamy feta, and juicy pomegranate seeds. Perfect as a light lunch or a flavorful side dish, this salad combines the earthy bitterness of baby kale with sweet, spicy, and tangy flavors for a delightful balance.

Ingredients

For the Roasted Sweet Potatoes

  • 2 sweet potatoes, peeled and diced into 1/2 inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon harissa paste
  • Salt and pepper, to taste

For the Salad

  • 7 oz mixed baby lettuces (such as baby kale, spinach, and chard)
  • 1/2 cup roasted pepitas
  • 1 cup crumbled feta cheese
  • 1 cup pomegranate seeds (from about 1 pomegranate)

For the Dressing

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup olive oil

Instructions

  1. Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a medium bowl, whisk together olive oil, honey, harissa paste, salt, and pepper until combined. Add the diced sweet potatoes and toss thoroughly to coat each piece evenly with the mixture.
  2. Roast Sweet Potatoes: Spread the coated sweet potato cubes evenly on a baking sheet. Roast them in the oven for 20 to 30 minutes, tossing once halfway through, until they are tender and have turned golden brown. Remove from oven and allow them to cool slightly.
  3. Make the Dressing: In a bowl, whisk together lime juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified dressing.
  4. Assemble the Salad: In a large salad bowl, toss the mixed baby lettuces with the dressing to taste. Divide the dressed greens evenly among four plates.
  5. Add Toppings: Top each plate of greens with the roasted sweet potatoes, roasted pepitas, crumbled feta cheese, and pomegranate seeds to complete the salad.

Notes

  • For extra heat, add more harissa paste when tossing the sweet potatoes.
  • This salad is best served shortly after assembling to keep the greens crisp.
  • Can be served warm or at room temperature depending on preference.
  • Substitute feta with goat cheese for a different flavor profile.
  • Keep leftover dressing refrigerated and consume within 3 days.

Find it online: https://marthatasty.com/homemade-samoas-cookies-recipe/