Roasted sweet potato and goats' cheese salad

Roasted sweet potato and goats' cheese salad

A satisfying salad that makes for a nutritious vegetarian main. It's delicious served warm, with a glass of refreshing dry white wine, or enjoy cold the next day for lunch.

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook25 mins
    • Total time40 mins
    • 500g essential Waitrose Sweet Potatoes(about 2 medium to large)
    • 1 tbsp olive oil
    • 50g pecan halves
    • 2 tbsp Extra virgin olive oil
    • 1 small red onion, finely sliced
    • 130g pitted black olives, drained and roughly chopped
    • tbsp balsamic vinegar
    • 250g pre-cooked red and white quinoa
    • 115g baby spinach
    • 125g soft goats’ cheese, crumbled
    • Squeeze lemon juice