Sweet potato, apple and walnut salad
This Sweet Potato, Apple, and Walnut Salad combines roasted sweet potatoes, crisp apple slices, and toasted walnuts, creating a delightful mix of earthy and sweet flavors. Perfect as a side dish or a light meal, it’s both nutritious and easy to prepare.
Cook time 40 min
Prep time 25 min
Ingredients:
4 sweet potatos2 tbsp olive oil
1 apple
1/2 cup walnuts
1 cup spinach
1 tbsp vinegar
Indulge in a delightful Sweet Potato, Apple, and Walnut Salad that seamlessly blends the earthy flavors of roasted sweet potatoes with the crisp sweetness of apples and the rich, nutty crunch of walnuts. This nutrient-packed dish is not only delicious but also incredibly nutritious, making it the perfect addition to your meal rotation. Whether you're serving it as a refreshing side dish or a standalone meal, this salad is sure to become a favorite.
Instructions:
- Preheat the oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into bite-sized cubes.
- In a large bowl, toss the sweet potato cubes with the olive oil until they are evenly coated.
- Spread the sweet potato cubes on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through the cooking time.
- While the sweet potatoes are roasting, place a small skillet over medium heat.
- Add the walnuts to the dry skillet and toast them for about 5-7 minutes, stirring occasionally, until they are fragrant and lightly browned. Set aside to cool.
- Wash the apple thoroughly.
- Core and cut the apple into thin slices or bite-sized pieces. You can keep the skin on for added texture and nutrition.
- In a large salad bowl, combine the roasted sweet potato cubes, apple slices, toasted walnuts, and fresh spinach.
- Drizzle the vinegar over the salad and toss gently to mix everything together. Taste and adjust seasoning if needed, you may want to add a pinch of salt and pepper for more flavor.
- Serve the salad immediately while the sweet potatoes are still slightly warm or at room temperature.
This Sweet Potato, Apple, and Walnut Salad is a versatile dish that's easy to make and packed with flavor and nutrition. Its combination of roasted and fresh ingredients creates a delightful contrast in textures and tastes, making it a perfect dish for any occasion. Enjoy this salad as a wholesome meal on its own or as a complement to your favorite mains. Happy cooking!
Sweet potato, apple and walnut salad FAQ:
Roast the sweet potatoes in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until tender and lightly browned. Stir halfway through for even cooking.
A crisp apple variety like Granny Smith or Honeycrisp works well for this salad, providing a nice balance of sweetness and tartness.
Yes, you can prepare the roasted sweet potatoes and toasted walnuts ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving to maintain freshness.
You can substitute walnuts with pecans or almonds, or use seeds like pumpkin or sunflower seeds for a nut-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may lose some crunch but can be enjoyed cold or at room temperature.
Tips:
- For extra flavor, consider adding a touch of honey or maple syrup to the vinegar before tossing the salad.
- Substitute the spinach with other greens like arugula or kale for a different taste and texture.
- For added protein, try adding crumbled feta cheese or cooked quinoa.
- This salad can be prepared in advance; just add the spinach and dressing right before serving to keep the greens fresh.
Nutrition per serving
6 ServingsCalories 280kcal
Protein 6g
Carbohydrates 40g
Fiber 7g
Sugar 10g
Fat 18g
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