Fall

Sweet Potato Salad

April  4, 2012
Author Notes

I like to think of this warm salad as a treat salad. Although anything involving blue cheese feels like a treat to me. Soft sweet potato with crunchy walnuts and sunflower seeds, tart dried cranberries and a little bit of rich, salty blue cheese hits it out of the park for me. I keep the skins on my potatoes, mostly out of laziness. feel free to peal yours if you wish. —leah.vandeveldt

  • Serves 4
Ingredients
  • 2 medium sweet potatoes, scrubbed and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/4 cup walnut pieces, toasted
  • 2 tablespoons sunflower seeds, toasted
  • 2 tablespoons dried cranberries
  • 2 tablespoons crumbled blue cheese such as Roquefort, Gorgonzola, or Stilton
  • 1 tablespoon white wine vinegar
  • salt & pepper, to taste
In This Recipe
Directions
  1. Pre-heat oven to 400 F
  2. Place diced sweet potatoes on a baking tray and toss with 2 tablespoons olive oil and season with salt and pepper.
  3. Bake for 15 minutes, tossing half-way through, until golden and soft. Remove from oven and let cool for 5-10 minutes.
  4. Combine sweet potato, nuts, seeds, cranberries and cheese in a bowl. Drizzle on remaining olive oil, vinegar and additional pinch of salt to taste. Toss well to combine. Serve warm or at room temperature.

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