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  • Writer's pictureJimmy Wong

Roasted sweet potato salad

Updated: May 16, 2021

Toasted pepitas seeds | mixed leaf | goats cheese | toasted sesame dressing

Roasted pumpkin salad


1kg sweet potato

1 1/2 tbsp tahini

1 1/2 tbsp honey

1 tbsp virgin olive oil

2 garlic cloves

1 tbsp thyme

1 tbsp rosemary

1 tsp sea salt

120g mix leaf salad

150g goats cheese

60g pepitas seed, toasted

150ml Kewpie toasted sesame dressing


Heat oven to 180ºc. Peel and cube sweet potatoes to 2cm squares. In a large baking dish, place the cubed sweet potatoes, crush in 2 garlic cloves, add honey, tahini, virgin olive oil, herbs, sea salt and bake for 50-60 mins. Turning once or twice to get an even roast. Set aside and cool.

In a large mixing bowl, add toasted pepitas seeds, mixed leaf salad, roasted sweet potatoes and drizzle in the toasted sesame dressing. Finally crumble and add in the goats cheese, place in a large serving bowl and serve immediately. A thoroughly satisfying and tasty salad to enjoy!

••• Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats

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