I have never been been big on Christmas food in general so I really don’t mind trying to create new, healthier versions of traditional Christmas food. This sweet potato and pomegranate salad both tastes and looks amazing at any Christmas table. It is essentially a green leaf salad so the sweet potatoes should just be to add flavour, you really don’t need a lot of it. You can add baked brussel sprouts to add to the Christmassy feeling but it’s really not a must.
Serves 2 -4 (depending on if eaten as a side or main)
- mixed leaves (loads! arugula goes nicely with the sweet potatoes)
- 1/2- 1 sweet potato
- coconut oil for frying
- chili flakes
- 1/2 red onion
- pomegranate seeds
- almond flakes
- baked brussel sprouts (optional)
- 1 tbs olive oil
- 2 tbs lemon juice
- a dash of Dijon mustard
- sea salt
- freshly ground pepper
1. Cut the sweet potato as thinly as you can and fry with coconut oil in a pan on medium heat for at least 10 min. I like it thin and crispy. Season with salt, pepper and chili flakes.
2. While frying the sweet potatoes, whisk all ingredients for the dressing. I usually do it in the actual serving bowl.
3. Chop onions. Depending on what kind of leaves you go for I usually chop them roughly too before mixing with dressing in the bowl. I hate trying to eat a salad with gigantic leaves.
4. Don’t add in the sweet potatoes until right before serving as you want them to stay a bit crispy.
5. Lastly, top the salad with pomegranate seeds and almonds, Merry healthy Christmas!