Roasted Sweet Potato Salad with Pecans and Cranberries
This sweet potato salad is just autumnal goodness in a bowl!
Are you a fan of the autumn/fall? I have to say, it’s my favourite time of year. I love the period from September, when the bushes are laden with berries, through Halloween, bonfire night and apple days to Christmas lights and celebrations. This little salad is perfect for September when it’s still quite warm but you are beginning to feel that autumn glow, or as a side for Thanksgiving or Christmas celebrations. Why not try it on boxing day with leftover turkey, ham or goose?
I love eating seasonally, it’s one reason I love shopping at a green grocers’ for fruit and veg. Whilst there are many things even there that are now available all year, the produce does vary a lot from season to season. Currently there are sweet Victoria plums, raspberries, local new potatoes and mushrooms. Not only does seasonal eating save on carbon emissions as this produce doesn’t need to be flown half way round the world, it helps to provide a bit of distinct-ness for each time of year and turn it into a celebration. Do you try to eat seasonally? Do you celebrate autumn/fall? I’d love to hear about it in the comments, or over on my facebook page.
Sweet Potato Salad
This sweet potato salad uses roast sweet potato cubes. They take a bit of time to prepare, but the flavour is well worth it. I haven’t tried roasting pre prepared fresh or frozen sweet potato cubes but if it saves you time go for it. You could certainly do the roasting in advance. I’ve combined toasted pecans, maple syrup and dried cranberries in this recipe, and the flavour combination is just perfect. It’s full-bodied enough to have as a meal in itself over a baked / jacket potato.
I toast the pecans for just a few seconds in a hot pan. If you’re too nervous you could skip this step, but it really does add to the flavour. Leave them for literally a moment on each side. If you can’t get Wensleydale cheese, why not substitute Feta or even goats’ cheese? I love the flavour of Wensleydale. We visited the Wensleydale creamery recently, and discovered that it was traditionally a summer cheese as the cows don’t produce much milk over the winter while they’re pregnant. I love it at Christmas though 🙂
Step By Step
Preheat oven. Peel the sweet potato and chop into chunks. Drizzle with the maple syrup and roast for 25 minutes, turning once.
Peel and chop the apple and place into your serving dish.
Toast the pecans and measure out the cranberries.
Cube the Wensleydale and add it to the bowl.
When the sweet potatoes are cooked mix everything in and give it a last drizzle of Maple Syrup
An Autumn / Fall hug in a bowl, this easy salad can be made ahead for Thanksgiving and Christmas meals
- 500 g sweet potatoes 1lb
- 2 tbsp maple syrup plus a little extra for drizzling
- 3 tbsp pecan nut pieces
- 50 g Wensleydale or other crumbly cheese 2oz
- 2 tbsp dried cranberries
- 1 apple
Preheat the oven to gas mark 7
Peel and dice the sweet potatoes. toss in the maple syrup and roast for 25 minutes, turning once.
Heat a small frying pan or skillet and toss the pecan nuts for a few seconds to toast. Place in your serving bowl.
Peel, core and dice the apple and add it to your serving bowl.
Weigh and dice the cheese and measure out the cranberries. Add them to the serving bowl.
When the sweet potato chunks are cooked add them to the serving bowl or dish and mix all ingredients together. Add a final drizzle of maple syrup.
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