Sweet Potato, Apple and Walnut Salad (SF)

[Guest guest]

Sweet Potato, Apple and Walnut Salad

 

 

850 g (30 oz) orange sweet potato, peeled,

halved crossways, cut into long, thin wedges

2 tablespoons (8 tsp) olive oil

1 granny smith apple, cored, thinly sliced

3/4 cup walnuts, toasted

40 g (1 1/2 oz) baby spinach leaves

1 tablespoon (4 tsp) apple cider vinegar

 

 

1. Preheat oven to 200 C (390 F). Place sweet potato in a single layer

in a greased roasting pan. Drizzle with oil and season with salt and

pepper. Turn to coat. Roast for 35 to 40 minutes, turning halfway

through cooking time, or until golden and tender. Set aside for 15

minutes to cool.

 

2. Transfer sweet potato and pan juices to a bowl. Add apple, walnuts,

spinach, vinegar and salt and pepper. Toss to combine. Serve.

 

 

Serves 4.