Watercress Salad with Roasted Sweet Potatoes


  1. 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.

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

  3. 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.


  • 1  pound sweet potatoes,  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 (or vegan substitute. KTA offers a delivious vegan feta if you want to make this dish plant based.)