Warm Sweet Potato Salad

Chinese five-spice transforms ordinary roasted sweet potatoes into something exotic: star anise, cinnamon, and fennel warmth clinging to caramelized orange flesh.

Roast sweet potatoes with red onion and aromatic spices until edges char and sugars concentrate, then toss with peppery watercress while still warm.

A simple lemon-garlic dressing cuts the sweetness, toasted almonds add crunch, and crumbled goat cheese brings creamy tang.

Serve this warm salad with roasted meats, grilled fish, or as a vegetarian main with crusty bread.

Kitchen Tips

• Hot potatoes, cool greens: Toss the roasted vegetables with watercress while warm so the greens wilt slightly but stay crisp.
• Toast those almonds: Roasted almonds add nutty depth that raw nuts can’t match.
• Crumble don’t melt: Add goat cheese at the last second so it softens but maintains its tangy bite rather than melting into the dressing.