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–+ servings
Sweet Potato and Apple Salad

Sweet Potato and Apple Salad: A Cozy Autumn Delight

A delicious Sweet Potato and Apple Salad, combining sweet potatoes, Granny Smith apples, and walnuts, perfect for autumn meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 2 tablespoons Dijon Mustard Substitutable with yellow mustard.
  • 1 tablespoon Maple Syrup Can be replaced with agave syrup.
  • 2 tablespoons Vegan Mayonnaise or Vegetable Oil Any plant-based mayonnaise can be used.
  • 1 tablespoon Apple Cider Vinegar May use white wine vinegar as a replacement.
For the Salad
  • 3 medium Sweet Potatoes Peeled and cubed into ½" pieces.
  • 1 tablespoon Olive Oil Avocado oil is great for high-heat roasting.
  • Salt and Pepper Essential for enhancing flavors; season to taste.
  • 1 medium Granny Smith Apple Chopped, consider using Honeycrisp or Fuji apples for a sweeter choice.
  • ½ cup Rosemary Walnuts Substitutables include pecans or almonds.
  • ½ cup Dried Cranberries Raisins can also work as an alternative.

Equipment

  • mixing bowl
  • Baking sheet
  • whisk

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of maple syrup, 2 tablespoons of vegan mayonnaise (or vegetable oil), and 1 tablespoon of apple cider vinegar. Blend until smooth and creamy. Set aside the dressing.
  2. Preheat your oven to 450°F (232°C). In a mixing bowl, toss 3 peeled and cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the sweet potato cubes in a single layer on a lined baking sheet.
  3. Place the baking sheet in the oven and roast for 15 minutes. Toss the sweet potatoes and bake for an additional 10 minutes until tender and golden. Let them cool slightly.
  4. In a large bowl, combine the cooled sweet potatoes, 1 chopped Granny Smith apple, ½ cup of rosemary walnuts, and ½ cup of dried cranberries. Drizzle the dressing over the mixture and gently toss to combine.
  5. Transfer the salad to a serving bowl. Enjoy chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 12gVitamin A: 800IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Ensure sweet potatoes are cut uniformly for even roasting. Let roasted sweet potatoes cool before mixing to keep apples crisp. Adjust dressing sweetness to taste. Substitute nuts and add greens for variety.

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