Radicchio & Roasted Sweet Potato Salad with Olive Oil Toasted Walnuts & Sage

This gorgeous salad is also a feast for the eyes. Perfect as a light lunch or a substantial side, in any season, the sweet potato is rich and satisfying, the walnuts and sage give bursts of flavour and the radicchio keeps it fresh and light.  

  

SERVES: 4-6

TIME: 1 hour

DIETARY: Vegetarian, Gluten-Free

INGREDIENTS

Roasted Sweet Potato

1 large (600g) sweet potato, sliced into 2cm thick slices

2 tbs Cockatoo Grove Organic Australian Extra Virgin Olive Oil

1 tbs smokey paprika

½ tsp garlic powder

Pinch of sea salt

Olive Oil Toasted Walnuts and Sage

2 tbs Cockatoo Grove Organic Australian Extra Virgin Olive Oil

¾ cup roasted walnuts

1 bunch fresh sage, leaves removed

Salad

1 small head of radicchio leaves

80g goat’s cheese

Dressing

3 tbs Cockatoo Grove Organic Australian Extra Virgin Olive Oil

2 tbs red wine vinegar

1 tbs honey

Salt & freshly cracked black pepper to taste

METHOD

Roasted Sweet Potato

Preheat your oven to 180°C/350°F (fan forced).

On a paper-lined baking tray add the sliced sweet potato, olive oil, smokey paprika, garlic powder, and salt, and toss together to coat.

Bake at 180°C/350°F for 45-60 minutes until cooked through and crisp on the edges.

Remove from the oven and set aside until ready to use.

Olive Oil Toasted Walnuts & Sage

In a fry pan add the olive oil, walnuts, and sage leaves, and fry on medium heat until the sage leaves are crispy.

Remove from the heat, sprinkle with flaky sea salt, and set aside.

Dressing

Add all dressing ingredients to a jar and shake to combine. Alternatively, mix using a whisk and bowl.

Salad

Arrange the radicchio leaves onto a large flat serving bowl.

Next, arrange the baked sweet potato over the radicchio.

Break the goat’s cheese into chunks and add over the top of the radicchio and sweet potato, with the olive oil toasted walnuts and sage.

Drizzle the salad with the dressing just before serving.