Looking for a vibrant and nutritious dish that will impress your guests and tantalize your taste buds? Look no further than our Waldorf Sweet Potato Salad! This delightful salad combines the earthy sweetness of roasted sweet potatoes with crisp celery, tart apples, and crunchy walnuts, all brought together by a creamy Greek yogurt dressing. Perfect for a light lunch, a side dish at your next gathering, or a refreshing addition to your meal prep, this recipe is not only easy to make but also packed with flavor and nutrition. Get ready to discover your new favorite salad that’s sure to be a hit at any table!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup celery, diced
- 1/2 cup apple, diced
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Peel and cube sweet potatoes into roughly 1-inch pieces, ensuring they are relatively uniform in size for even roasting.
- Toss sweet potato cubes with a light drizzle of olive oil, sprinkle with salt and pepper, then spread evenly on the prepared baking sheet.
- Roast sweet potatoes in the preheated oven for 25-30 minutes, turning once halfway through, until edges are golden brown and potatoes are tender when pierced with a fork.
- While sweet potatoes are roasting, prepare the other ingredients: dice celery and apple into small, uniform pieces.
- Roughly chop walnuts and set aside. If desired, lightly toast walnuts in a dry skillet for enhanced flavor.
- In a small mixing bowl, combine Greek yogurt, honey, a pinch of salt, and freshly ground black pepper to create the dressing.
- Once sweet potatoes are roasted and slightly cooled, transfer them to a large mixing bowl.
- Add diced celery, apple, chopped walnuts, and dried cranberries to the sweet potatoes.
- Gently fold the yogurt honey dressing into the salad, ensuring all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the salad for 15-20 minutes before serving to allow flavors to meld together.
- Serve cold or at room temperature, garnishing with additional chopped walnuts or fresh herbs if desired.
Tips
- Uniform Cubes: When cubing the sweet potatoes, aim for uniform pieces to ensure even roasting. This will help achieve that perfect golden-brown exterior and tender interior.
- Roasting Technique: Don’t overcrowd the baking sheet! Spread the sweet potatoes in a single layer for optimal caramelization and avoid steaming.
- Nutty Flavor Boost: For an extra layer of flavor, consider toasting the walnuts in a dry skillet over medium heat for a few minutes until fragrant before adding them to the salad.
- Chill for Flavor: Allowing the salad to chill for 15-20 minutes before serving lets the flavors meld beautifully, enhancing the overall taste.
- Customize Your Salad: Feel free to mix in other ingredients like dried apricots or sunflower seeds for added texture and flavor variations.
- Serving Suggestions: This salad can be served cold or at room temperature, making it versatile for any occasion. Garnish with fresh herbs or additional walnuts for a beautiful presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 5mg
