Autumn Crisp Apple Sweet Potato Salad
Soup and Salads
Little Spice Jar
The delicious autumn apple sweet potato salad! This salad is quick and easy to throw together and is loaded with crisp apples, roasted sweet potatoes, dried cranberries, and sunflower seeds. The maple apple cider vinaigrette really takes the flavors over the top!
1 tablespoon olive oil
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1/4 teaspoon ground cinnamon + 1/8 teaspoon cayenne
Kosher salt and black pepper
1 (5-ounce) bag fresh arugula or baby kale
1 1/2 cups apples, peeled and diced into 1/2 inch cubes
1/2 cup crumbled goat cheese (or feta or blue cheese)
1/2 cup sunflower seeds or pepitas (pecans or walnuts work too)
1/3 cup dried cranberries
1/3 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard (or honey mustard)
1/4 teaspoon salt and pepper
POTATOES: Position a rack in the center of the oven and preheat the over to 400 degrees F. In a bowl, add the olive oil, cinnamon, cayenne, a big pinch of salt, and some freshly cracked black pepper. Stir or swirl the bowl to combine. Add the sweet potatoes to the bowl and toss until all the potatoes are lightly coated. Spread the potatoes out onto a baking sheet and roast the potatoes for 25-30 minutes or until the potatoes are tender, brown, and toasted around the edges. Make the dressing while the potatoes are cooking. Remove the potatoes and set aside.
DRESSING: Combine the ingredients for the dressing in a mason jar and shake with a lid on or whisk it together in a measuring cup.
ASSEMBLE: Add the arugula to a large serving bowl, top with sweet potatoes, diced apples, goat cheese, sunflower seeds, and cranberries. Drizzle in just over half of the dressing and toss to combine. Taste and adjust with additional dressing as desired. Serve immediately!
NOTE: You can also make the sweet potatoes in an air fryer. Mine took 10 minutes at 400F. Just keep an eye on them once you pass the 8-minute mark to make sure they don't overcook!