Sweet Potato-Apple Salad
Fall flavors come together in this dish that’s a twist on traditional Waldorf salad, minus the heavy dressing. Boiling the potatoes is an option, but roasting provides more depth of flavor. Cubed, cooked butternut squash would work in this salad as well.
- 2 pounds sweet potatoes
- 1 cup chopped Granny Smith or other tart apple, unpeeled
- ½ cup chopped celery
- ¼ cup chopped green onions
- ½ cup coarsely chopped walnuts
- 1 tablespoon dried cranberries
- ½ cup olive oil
- ¼ cup lemon juice
- Salt and black pepper to taste
- ⅛ teaspoon ground cinnamon
Preheat the oven to 400 degrees. Prick the sweet potatoes with a fork and roast until a fork pierces them but they are not soft. Do not overcook. Let them cool until you can handle them, then peel and cut into approximately 1-inch cubes.
Place the sweet potatoes in a large bowl. Add the apples, celery, green onions, walnuts and dried cranberries. In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper and cinnamon. Pour the dressing over the potato mixture and gently toss to combine.