Sweet Potato Salad with Feta, Walnuts and Apples

Ingredients

• 890 g Sweet potatoes (peeled and diced about 1 cm)
• 1 petit Red onion (finely chopped)
• 4 c. à soupe Olive oil (2 c. à soupe for the potatoes, 2 c. à soupe for the dressing)
• 1 c. à café Fine salt
• 0.5 c. à café Fine herbs
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Herbes de Provence
• 0.5 c. à café Smoked paprika
• 2 unités Apples (skin kept, thinly sliced, soaked in lemon water)
• 50 g Pecan nuts (coarsely chopped)
• 100 g Feta (hand crumbled)
• 2 c. à soupe Fresh parsley (finely chopped)
• 100 g Mixed green salad (for the base and layers)
• 1 c. à soupe Red wine vinegar
• 1 c. à café Balsamic vinegar
• 1 c. à café Dijon mustard

Instructions

1. Prepare the sweet potatoes

   Peel the sweet potatoes then cut into dice about 1 cm on a side.

   Time: PT10M

2. Season the dice

   Place the dice in a large bowl, add the finely chopped red onion, drizzle with 2 c. à soupe olive oil, then salt, pepper, add the fine herbs, Herbes de Provence and smoked paprika. Mix by shaking the lid or using two spoons.

   Time: PT5M

3. Roast the potatoes

   Preheat the oven to 195°C (fan oven). Spread the seasoned dice on a baking sheet in a single layer. Bake 20‑25 minutes until tender and lightly caramelized without turning into a puree.

   Time: PT30M

   Temperature: 195°C

4. Prepare the apples

   Wash the apples, keep the skin, cut into thin slices and place in a bowl of lemon water to prevent browning.

   Time: PT5M

5. Prepare the mustard vinaigrette

   In a small bowl, pour 2 c. à soupe olive oil, 1 c. à soupe red wine vinegar, 1 c. à café balsamic vinegar and 1 c. à café Dijon mustard. Whisk until a smooth emulsion forms.

   Time: PT5M

6. Assemble the salad

   In each deep plate, first lay a bed of mixed green salad, add a layer of roasted sweet potatoes, then a few more salad leaves, crumble the feta, sprinkle with chopped parsley, chopped pecans and arrange the apple slices. Repeat layers if desired. Drizzle with vinaigrette just before serving.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

7 g

Carbohydrates

50 g

Fat

26.5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sweet potatoes: butternut squash
• Instead of Red onion: shallot
• Instead of Olive oil: rapeseed oil
• Instead of Apples: pears
• Instead of Pecan nuts: walnuts, almonds
• Instead of Feta: goat cheese
• Instead of Mixed green salad: arugula
• Instead of Dijon mustard: old-fashioned mustard

Equipment Needed

• Oven
• Baking sheet
• Large bowl
• Small bowl
• Whisk
• Chef's knife
• Cutting board
• Kitchen tongs (optional)
• Deep plate

Critical Steps — Do Not Skip

• Cut the sweet potatoes into dice about 1 cm for uniform cooking
• Roast the dice until tender and lightly grilled without turning them into a puree
• Assemble by alternating layers and add the vinaigrette at the last moment

Chef Tips from the Video

• Use smoked paprika for aromatic depth
• Add a drizzle of honey to the vinaigrette for a sweet touch if desired
• Choose slightly tart apples (e.g., Granny Smith) to contrast with the sweetness of the potatoes)

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container, dressing separate, up to 2 days

Freezer: Not recommended (apples and feta lose their texture)

Room temperature: Can stay at room temperature for up to 1 hour before serving

Make-Ahead Tips

• Roast the sweet potatoes the day before and keep refrigerated
• Prepare the vinaigrette ahead and keep chilled
• Cut the apples and keep them in lemon water until plating