WATERCRESS SALAD WITH ROASTED SWEET POTATOES

Watercress Salad with Roasted Sweet Potatoes image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 9

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2 medium sweet potatoes (about 1 pound total), peeled and 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
2 bunches watercress (12 ounces total), stems trimmed
4 ounces feta, crumbled

Steps:

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.

Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g