Today, I have another wonderful and creative salad to share. This time, the salad revolves around roasted sweet potato and diced apple. This is a really great salad with some nice flavor combinations, so read on below for the recipe.
I think my favorite part of this salad is how filling it is. Roasted sweet potato hits just the right spot. When you combine the potato with some crisp apple, onion and a great tasting vinaigrette, you have a recipe for success. Overall, I think this recipe is perfect. The vinaigrette is a combination of olive oil, Dijon mustard, balsamic vinegar and honey. As you may have guessed, it tastes very good.
2 Large Sweet Potatoes, Cubed
Ground Black Pepper
3 Tablespoons Apple Cider
Extra-Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
1 Tablespoon Scallions, Chopped
1 Large Apple, Cored and Chopped
1/2 Cup Celery, Chopped
1/4 Cup Red Onion, Thinly Sliced
4-6 Cups Baby Greens
I’d like to thank Favorite Brand Name Recipes for their incredible resource called Holiday Recipes. This cookbook has yet to fail me and I’ve prepared quite a few dishes from it so far. Relatively speaking though, I’m just getting started.
Roast the Sweet Potatoes
Pre-heat your oven to 450 degrees. Be sure that one rack is in the center position. Then, go ahead and prep the sweet potatoes.
Place the sweet potatoes in a large bowl and add one tablespoon of olive oil to them. Also add in 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.
After that, spread the potatoes on a large baking sheet.
Place the potatoes in the oven for 30 minutes. After that, remove them from the oven, turn off the heat and let the potatoes cool.
Prepare the Vinaigrette
In a medium sized bowl, combine the apple cider, 1 tablespoon olive oil, balsamic vinegar, mustard, honey and scallions. Also add in 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Mix these ingredients together well.
In a large bowl, combine all the ingredients, including the vinaigrette. Toss gently to mix all the flavors together.
Plate & Serve
Create a bedding of baby greens on each plate or bowl and top the lettuce with the salad from the bowl. Serve and enjoy!
The Final Sweet Potato & Apple Salad
I’d say this was fairly simple to put together. Beyond the roasting of the potatoes, there wasn’t more than some simple prep work. The vinaigrette really tops the cake though. I simply love the combination of mustard and honey, so it was bound to be good. If you try this salad recipe, please let me know your thoughts down in the comment section below. Thanks for reading!