Sweet Potato and Fresh Apple Salad with Dill Vinaigrette
Who says a potato salad has to be made with regular potatoes? Well, we do! Step outside of your comfort zone and stand out at your next family gathering with this unique sweet potato salad!
10 g of fresh dill
2 tablespoons of parsley (5 g)
½ cup of lemon juice
½ cup of tahini (sesame butter)
2 gousses d’ail (8 g)
¼ cup of water
2 tablespoons of tamari
1 tablespoon of maple syrup
½ teaspoon of salt
¼ teaspoon of ground black pepper
12 cups of sweet potatoes, diced into small pieces (size of a dice)
2 tablespoons of olive oil
1/2 teaspoon of ground black pepper
½ teaspoon of salt
3 cups of apples, diced into small pieces (size of a dice)
Fresh or bottled lemon juice (see note)
2 cups of fresh spinach
2 cups of celery, diced into small pieces
1/4 cup of salted roasted pumpkin seeds
1 cup of red onions, diced into small pieces
Ingredients for the Dill Vinaigrette :
Ingredients for the Salad :
Roasting the Sweet Potatoes in the Oven:
Preheat the oven to 400 F.
In a bowl, mix together the sweet potatoes, oil, salt, and pepper. Make sure everything is evenly coated with the spices and oil.
Place the sweet potatoes on a parchment-lined baking sheet.
Bake in the oven for about 20 minutes, making sure to turn the sweet potatoes after 10 minutes.
Once the sweet potatoes are cooked, remove from the oven. A fork should be able to easily insert into the largest pieces of sweet potato and the smaller pieces should be visibly roasted. Let cool, and refrigerate until ready to assemble the salad.
Dice the apples
Dice the apples into small cubes. Soak the apples in lemon juice for about 10 minutes (see note). Then, drain the lemon juice using a strainer. Set aside and refrigerate.
Préparer la vinaigrette.
Préparer la vinaigrette. Mettre tous les ingrédients dans un mixeur pendant 15 à 20 secondes. Mettre de côté pour la salade.
Assembling the Sweet Potato Salad :
In a first bowl, mix together the apples, roasted sweet potatoes, red onions, and celery. Take a large serving bowl. Put the spinach in first at the bottom of the bowl and add the ingredients from the first bowl. Sprinkle with pumpkin seeds.
Add the desired amount of vinaigrette when the salad is ready to serve so that the ingredients stay crunchy. Mix well and serve!
Notes and Tips:
Apples and Lemon Juice : Cette étape est très importante pour éviter que les pommes deviennent brunâtres dans la salade. Le jus de citron permet aux pommes de garder leur couleur blanche et de rester croquantes. Du jus de citron frais ou embouteillé fonctionne.