Sweet Potato, Red Pear & Brussels Sprout Salad
Chef Mark Allison's Column
September 2nd, 2019
Made this stunning little tasty salad dish in the wellness kitchen at work the other day while cleaning out the fridge. All the leftovers just matched perfectly together. After I made it I took the finished dish to the 3rd floor to our admin staff. Believe me it was gone in less than five minutes. The feedback - "it tasted amazing chef". Give it a try, as always it's easy and nutritious!
So helpful information:
Sweet potatoes are high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They get their orange color from beta-carotene, which is a pigment and antioxidant.
The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. If you're looking for an extremely nutrient-dense food that's also tasty and easy to prepare, look no further than Brussels sprouts. Brussels sprouts are a good source of fiber, manganese, potassium, choline, and B vitamins.
Like their green counterparts, red pears are a low-fat, cholesterol-free food. Red pears have a high concentration of the phytonutrient anthocyanin. Anthocyanin has anti-aging properties, promotes heart health and protects against cancer. Red pears are also an excellent source of fiber, vitamin C, potassium and copper.
Sweet Potato, Red Pear & Brussel Sprout Salad
Serves 4 to 6
For the roasted vegetables & fruit
4 cups sweet potatoes, peeled and diced
2 cups Brussels sprouts, peeled, trimmed and halved
2 Red pears, cored and cut into quarters
2 tablespoons olive oil, for roasting
2 teaspoons fresh thyme leaves
2 tablespoons maple syrup
Sea salt and freshly ground black pepper to taste
For the roasted pancetta
4 slices of pancetta
For the dressing
4 tablespoons extra virgin olive oil
1 tablespoons apple cider vinegar
1 garlic clove, crushed
1 teaspoon local honey
10 hazelnuts, roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon freshly chopped chives
2 cups mixed salad leaves
Pre-heat oven to 380'f
How to make:
For the roasted vegetables and fruit, place all the ingredients into a medium size bowl and toss lightly together in the olive oil, then scatter everything over a roasting tray and pop into the oven and roast for 30 minutes, or until golden-brown, tossing from time to time.
Place the pancetta onto a roasting tray and pop into the oven to roast for 8 to 10 minutes, or until crisp, remove from the oven and set aside. When cold, break into small pieces.
For the dressing, combine all the ingredients, check the seasoning, adding sea salt and freshly ground black pepper to taste.
To serve, arrange the mixed lettuce leaves on to a platter, spoon over the warm vegetables and fruit and pour over some of the dressing.
Sprinkle over the pancetta pieces and serve any remaining dressing on the side.
Chef Mark .
Copyright © 2018, 2019 Mark Allison