Roasted sweet potato and goats' cheese salad
Waitrose and Partners

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.

3.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. Preheat the oven to 220˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the olive oil in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Put the pecans in a smaller roasting tin and place in the oven for the final 6 minutes of the cooking time.

  2. Meanwhile, heat the extra virgin olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic vinegar, warming through, then season and set aside.

  3. Heat the quinoa according to pack instructions. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice.

Cook’s tip

There’s no need to peel the sweet potatoes, as the skins are a good source of fibre. Just give them a rinse or light scrub, if need be. 


Typical values per serving when made using specific products in recipe


2,459kJ/ 625kcals



Saturated Fat












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Overall rating (3.5/5)

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