Watercress Salad with Roasted Sweet Potatoes

  • 1 pound sweet potatoes, cut into 2-inch-long matchsticks
  • 3 tablespoons plus 1/2 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup walnuts
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1-2 bunches watercress (12 ounces total), stems trimmed
  • 4 ounces feta, crumbled

 

Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.

On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.

In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

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