This healthy Roasted Sweet Potato and Apple Salad makes a great holiday side. It's made with rosemary walnuts.
This colorful salad is a healthy lunch or side dish. 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.
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.
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🧾 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.
- 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 whatever your favorite is.
- Rosemary walnuts: I used my rosemary walnut recipe, but you could also use plain walnuts. Adds an herby nutty flavor.
- Dried cranberries: Adds a sweet tart flavor.
- Olive oil: For baking sweet potatoes. Adds flavor.
- Salt and pepper: Adds flavor and enhances flavors.
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🔪 Instructions
- Mix Dijon mustard, maple syrup, vegan mayo or vegetable oil, and apple cider vinegar.
- Roast peeled and cubed sweet potatoes until tender. Let cool.
- In a bowl, add sweet mustard dressing, roasted sweet potatoes, chopped apple, rosemary walnuts, and dried cranberries. Mix well.
🥡 Storage
This vegan potato salad recipe will last up to 5 days in an airtight container in the fridge.
This colorful salad is a healthy addition to your holiday table this year.
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📋 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°.
- Mix peeled and cubed sweet potato with olive oil.
- Spread sweet potato on a parchment lined baking sheet. Sprinkle with salt and pepper.
- Bake for 15 minutes, toss, and bake for 10 minutes more. Let cool.
- Place sweet potato in a bowl. Add chopped apple, rosemary walnuts, and dried cranberries. Add sweet mustard dressing and mix well.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!