This healthy Roasted Sweet Potato and Apple Salad makes a great holiday side. It's made with rosemary walnuts.
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"Made this to take to a first date picnic and…yeah…was definitely a hit. Many months and many dates later, he is still talking about how much he enjoyed it!
Delicious, light, amazing blend of flavors! - Ery"
This colorful Roasted Sweet Potato and Apple Salad is a great side dish or healthy lunch. If you want to start the new year off to a good start, this is a salad to add to your routine.
It is super easy to make and can be customized easily. It is perfect for the holidays.
Sweet roasted potatoes with crisp apples, crunchy rosemary walnuts, sweet dried cranberries, and a sweet mustard dressing, this is a perfect autumn salad.
Serve it with some Vegan Pumpkin Pasta, a Lentil Loaf, or some Tofu Mac and Cheese.
If you love roasted veggies, try some Roasted Cauliflower Steaks or some Roasted Brussels Sprouts and Apples.
Other recipes to try are my Vegan Avocado Berry Salad and my Vegan No Mayo Potato Salad.
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❤️ Why You'll Love It
- With roasted sweet potatoes, dried cranberries, rosemary walnuts, and tart apples, it has a balance of flavors.
- It is the perfect fall salad for the holiday season.
- It is an easy recipe that can be served at room temperature.
🧾 Ingredients
- Dijon mustard: Adds a tangy flavor.
- Maple syrup: For a sweet maple flavor.
- Vegan mayo: Adds a creamy texture and rich flavor.
- Apple cider vinegar: Adds a bright acidic flavor. You could also use balsamic vinegar, lemon juice, or lime juice instead.
- Sweet potatoes: Add a sweet flavor and creamy texture.
- Granny Smith apple: Granny Smith apples are my go-to apple because I love the tart flavor. You could use a Pink Lady apple, Fuji apple, or whatever your favorite is.
- Rosemary walnuts: I used my rosemary walnut recipe, but you could also use plain walnuts. Adds a herby nutty flavor.
- Dried cranberries: Adds a sweet-tart flavor.
- Olive oil: For baking sweet potatoes. Adds flavor.
- Salt and black pepper: Adds flavor and enhances flavors.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Fall vegetables: butternut squash, pumpkin, acorn squash, carrots
- Red onions
- Greens: fresh arugula, curly kale, lacinato kale, baby spinach, or your favorite greens
- Nuts and seeds: pecans, almonds, pistachios, cashews, pumpkin seeds, sunflower seeds
- Dried fruit: dried cherries, dried apricots, raisins
- Fruit: pears, pomegranate seeds, blackberries
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🔪 Instructions
Step 1: Add Dijon mustard, maple syrup, vegan mayo or vegetable oil, and apple cider vinegar to a small bowl.
Step 2: Whisk until combined.
Step 3: Peel and chop sweet potato into ½ inch cubes. Toss cubed sweet potato with a drizzle of olive oil and place on a parchment paper or silicone mat lined baking sheet.
Step 4: Roast peeled and cubed sweet potatoes until tender. Let cool.
Step 5: In a large bowl, add sweet mustard dressing, roasted sweet potatoes, chopped apple, rosemary walnuts, and dried cranberries.
Step 6: Stir to combine.
👩🏻🍳 Recipe FAQs
This vegan potato salad recipe will last up to 5 days in an airtight container in the fridge.
📋 Recipe
Roasted Sweet Potato and Apple Salad
Ingredients
Sweet Mustard Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon vegan mayo or vegetable oil
- 1 tablespoon apple cider vinegar
Salad
- 3 sweet potatoes, peeled and cubed into ½" pieces (2 ¾ cups)
- 1 tablespoon olive oil
- Salt and pepper
- 1 Granny Smith apple, chopped (1 cup)
- ½ cup rosemary walnuts
- ½ cup dried cranberries
Instructions
Sweet Mustard Dressing
- Mix all ingredients.
Salad
- Preheat oven to 450°F.
- Mix peeled and cubed sweet potatoes with olive oil.
- Spread the cubed sweet potatoes on a parchment paper baking sheet. Sprinkle with salt and pepper.
- Bake for 15 minutes at 450°F, toss, and bake for 10 minutes more. Let cool.
- Place the cubed sweet potatoes in a bowl. Add chopped apple, rosemary walnuts, and dried cranberries. Add sweet mustard dressing and mix well.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Shiela Granado says
This recipe was so out of the box different is why I wanted to try it. I took it to a small potluck, and everybody absolutely loved it. I too used purple and orange, sweet potatoes. I tossed the apples in some lemon juice so they wouldn't brown, and I used an herbes de provence infused olive oil. So delish, I know I will make it again!!
Willow Moon says
I love the addition of purple potatoes and herbes de Provence! I'm going to have to try it. Thanks Sheila!
Ery says
Made this to take to a first date picnic and…yeah…was definitely a hit. Many months and many dates later, he is still talking about how much he enjoyed it!
I used both purple and garnet sweet potatoes, and (due to his specific nutrition regimen) I subbed salted cashews for the rosemary walnuts, as well as subbing coconut oil for the vegetable and olive oil.
Delicious, light, amazing blend of flavors!
Willow Moon says
Thank you so much, that makes my day! I'm glad you were able to make substitutions in the recipe. I haven't tried purple potatoes yet, but I did buy some purple potato powder yesterday. They are on my list of foods to try!