This Cranberry & Sweet Potato Monster Salad has everything – a little bit of sweet, a little bit of crunch, and a whole lot of greens. We love taking the leftovers to work – that’s if there’s any left!

CRANBERRY & SWEET POTATO MONSTER SALAD

Vegetarian / Dairy-free
Serves 2

INGREDIENTS

• 400g sweet potato, cut into small cubes
• 2 tbsp olive oil
• 250g black rice – we used this microwavable version
• 4 cups rocket leaves, washed and dried
• ¾ cup dried cranberries
• ¼ cup pumpkin seeds
• ½ cup feta, crumbled
• Salt and pepper

For the dressing:

• 2 tbsp balsamic vinegar
• ¼ cup olive oil
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Pinch of salt

METHOD

1. Preheat oven to 200ºC. Line a medium-sized tray with baking paper.
2. Add sweet potato to the tray and drizzle with oil, salt and pepper. Bake for 30 mins, or until cooked through. We recommend preparing this the night before!
3. Combine dressing ingredients in a small bowl or jar and mix until combined.
4. Add salad ingredients to a large bowl, pour over the dressing and toss to combine.

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