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Apple and sweet potato salad


Apple and sweet potato salad

Ingredients 23
Servings 4-6 people
Time 30 min

Ingredients

  • DRESSING
  • 30
    ml
    grape vinegar
  • 30
    ml
    rice vinegar
  • 30
    ml
    water
  • 60
    ml
    olive oil
  • 115
    g
    granadilla pulp
  • 10
    ml
    honey
  • VEGGIES
  • 2
    cloves
    garlic, crushed
  • olive oil
  • 4
    small sweet potatoes, scrubbed and cut into thin slices lengthways
  • 6
    young carrots, scrubbed and halved
  • Salt
  • CROUTONS
  • 60
    ml
    butter
  • 60
    ml
    blue cheese, crumbled
  • 6
    thick slices of rye bread, crusts removed and cubed
  • SALAD
  • fresh rocket
  • 2
    Granny Smith apples, cut into matchsticks
  • 2
    celery sticks or mini cucumbers, cut into matchsticks
  • 4
    Brussels sprouts, sliced paper thin
  • a few walnuts, chopped
 

Method

20 min(Veg) 8 min (croutons)
 

1 DRESSING Mix all the ingredients well.

2 VEGGIES Mix the garlic and olive oil, then mix through the sweet potatoes and carrots. Arrange in an ovenproof dish and roast in the oven for about 20 minutes until al dente.

3 Mix a little dressing and salt through the veggies and leave to cool.

4 CROUTONS Melt the butter and blue cheese, dip the bread in the mixture and arrange on a

baking sheet. Toast in the oven until crispy – about 7-8 minutes – taking care not to burn the croutons.

5 SALAD Arrange the oven-roasted veggies, rocket, apples and celery on a salad platter. Sprinkle the Brussels sprouts over and drizzle the rest of the salad dressing over. Arrange the croutons on the side and garnish with the walnuts.

 

 

 

 

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