Sweet Potato and Broccoli Salad

Freshly grilled vegetable salad with sweet potato, broccoli, almonds, pomegranate seeds, and spinach , served vintage style with enamel salad dressing jar and spoons

This is a recent post I wrote for the awesome blog, The Mom Diaries by an inspirational mamma friend of mine. Please check it our for inspirational stories about motherhood, the highs and the lows, and great recipes, of course!

Often, we as mothers decide what our children will or will not like without giving them a fair chance to explore and try new ingredients. This said, it’s really important to cultivate an interest in food from a young age. My daughter of eighteen months has surprised me again and again with her adventurous spirit, but lets face it, all toddlers are inquisitive and popping foreign things in their mouths is something they’re quite use to…

When I’m making a salad, I often sit my daughter on the counter and allow her to watch what I’m doing. I find it isn’t long before she’s pointing as something and asking for a taste. I’ve been quite cheeky, giving her olives, raw red peppers, artichokes and even capers, which she loves! As I’ve mentioned before, I think there’s so much we can do as parents to nurture our children’s interest in various foods from a young age.

This salad contains nuts and seeds, so it’s obviously for older children or simply omit for toddlers, but I thought what better way for children to learn to love food than to be able to pick their way through a salad and see what the various ingredients are! I think this is prefect in that there are some sweet elements like the roast sweet potato and the pomegranate pips (also a big hit with toddlers) and if your kids won’t eat broccoli, try replacing it with crispy blanched green beans or another raw ingredient that they enjoy.

Portions: Makes 6 portions
Preparation time: approximately 1 hour
Ingredients:

3 large sweet potatoes, cubed and roasted with a drizzle of honey
long-stem broccoli florrets or green beans, blanched
pips of 1/2 pomegranate
50g almonds, toasted (optional)
2 tbsp pumpkin seeds, toasted (optional)
extra virgin olive oil, to drizzle over
30g watercress leaves
pinch of salt

To assemble:
Simply toss the blanched broccoli or beans, the cooled roasted sweet potato and the rest of the ingredients together. Season it with salt and drizzle the salad with a good quality olive oil.

Enjoy!

Freshly grilled vegetable salad with sweet potato, broccoli, almonds, pomegranate seeds, and spinach

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