What are the main ingredients in Sweet Potato & Apple Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Sweet Potato & Apple Salad?

Calories: 622, Carbs: 101 grams, Fat: grams, Protein: 13.3 grams, Sugar: 46 grams, Salt: 705 grams

How do I prepare Sweet Potato & Apple Salad?

AND WE’RE OFF!: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). YES, I PE-CAN: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CITRUS SENSATION: In a bowl, combine the cashew cream cheese with the citrus juice (to taste), ¾ of the chopped dill, a sweetener, a drizzle of oil, and seasoning. Set aside. IMPRESSIVE, CHEF!: Serve up the loaded salad and top with the roasted sweet potato. Drizzle over the remaining citrus dressing and garnish with the remaining dill and nuts. COLOURFUL CUISINE: To a salad bowl, add the rinsed leaves, the apple slices, the charred corn, the artichoke pieces, the cucumber matchsticks, the chopped apricots, and ½ the toasted nuts. Toss together with ½ the citrus dressing.

What should be prepared from my kitchen to make Sweet Potato & Apple Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Sweet Potato & Apple Salad

Name: Sweet Potato & Apple Salad
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A complicated balance of flavours that is uncomplicated to make. Salad leaves are tossed with crisp apple, charred corn, artichoke, dried apricots, toasted pecans, and refreshing cucumber. This is all coated in a creamy citrus dressing. Top with oven roasted sweet potatoes and finished with fresh dill.

Sweet Potato & Apple Salad

with dried apricots, artichokes & a citrus-dill dressing

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Artichoke Quarters
Cashew Nut Cream Cheese
Citrus Juice
Corn
Cucumber
Dried Apricots
Fresh Dill
Green Leaves
NOMU Provençal Rub
Pecan Nuts
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

AND WE’RE OFF!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
YES, I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS SENSATION
In a bowl, combine the cashew cream cheese with the citrus juice (to taste), ¾ of the chopped dill, a sweetener, a drizzle of oil, and seasoning. Set aside.
COLOURFUL CUISINE
To a salad bowl, add the rinsed leaves, the apple slices, the charred corn, the artichoke pieces, the cucumber matchsticks, the chopped apricots, and ½ the toasted nuts. Toss together with ½ the citrus dressing.
IMPRESSIVE, CHEF!
Serve up the loaded salad and top with the roasted sweet potato. Drizzle over the remaining citrus dressing and garnish with the remaining dill and nuts.

Sweet Potato - 250g
NOMU Provençal Rub - 5ml
Pecan Nuts - 10g
Corn - 50g
Cashew Nut Cream Cheese - 40ml
Citrus Juice - 30ml
Fresh Dill - 3g
Green Leaves - 20g
Apple - 1
Artichoke Quarters - 40g
Cucumber - 50g
Dried Apricots - 10g

Download the Recipe

Serves 2

AND WE’RE OFF!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
YES, I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS SENSATION
In a bowl, combine the cashew cream cheese with the citrus juice (to taste), ¾ of the chopped dill, a sweetener, a drizzle of oil, and seasoning. Set aside.
COLOURFUL CUISINE
To a salad bowl, add the rinsed leaves, the apple slices, the charred corn, the artichoke pieces, the cucumber matchsticks, the chopped apricots, and ½ the toasted nuts. Toss together with ½ the citrus dressing.
IMPRESSIVE, CHEF!
Serve up the loaded salad and top with the roasted sweet potato. Drizzle over the remaining citrus dressing and garnish with the remaining dill and nuts.

Sweet Potato - 500g
NOMU Provençal Rub - 10ml
Pecan Nuts - 20g
Corn - 100ml
Cashew Nut Cream Cheese - 80ml
Citrus Juice - 60ml
Fresh Dill - 5g
Green Leaves - 40g
Apple - 1
Artichoke Quarters - 80g
Cucumber - 100g
Dried Apricots - 20g

Download the Recipe

Serves 3

AND WE’RE OFF!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
YES, I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS SENSATION
In a bowl, combine the cashew cream cheese with the citrus juice (to taste), ¾ of the chopped dill, a sweetener, a drizzle of oil, and seasoning. Set aside.
COLOURFUL CUISINE
To a salad bowl, add the rinsed leaves, the apple slices, the charred corn, the artichoke pieces, the cucumber matchsticks, the chopped apricots, and ½ the toasted nuts. Toss together with ½ the citrus dressing.
IMPRESSIVE, CHEF!
Serve up the loaded salad and top with the roasted sweet potato. Drizzle over the remaining citrus dressing and garnish with the remaining dill and nuts.

Sweet Potato - 750g
NOMU Provençal Rub - 15ml
Pecan Nuts - 30g
Corn - 150g
Cashew Nut Cream Cheese - 125ml
Citrus Juice - 90ml
Fresh Dill - 8g
Green Leaves - 60g
Apples - 2
Artichoke Quarters - 120g
Cucumber - 150g
Dried Apricots - 30g

Download the Recipe

Serves 4

AND WE’RE OFF!
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
YES, I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS SENSATION
In a bowl, combine the cashew cream cheese with the citrus juice (to taste), ¾ of the chopped dill, a sweetener, a drizzle of oil, and seasoning. Set aside.
COLOURFUL CUISINE
To a salad bowl, add the rinsed leaves, the apple slices, the charred corn, the artichoke pieces, the cucumber matchsticks, the chopped apricots, and ½ the toasted nuts. Toss together with ½ the citrus dressing.
IMPRESSIVE, CHEF!
Serve up the loaded salad and top with the roasted sweet potato. Drizzle over the remaining citrus dressing and garnish with the remaining dill and nuts.