Sweet Potato & Apple Salad

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

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
Photo of Sweet Potato & Apple Salad
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 - 1kg

  • NOMU Provençal Rub - 20ml

  • Pecan Nuts - 40g

  • Corn - 200g

  • Cashew Nut Cream Cheese - 160ml

  • Citrus Juice - 120ml

  • Fresh Dill - 10g

  • Green Leaves - 80g

  • Apples - 2

  • Artichoke Quarters - 160g

  • Cucumber - 200g

  • Dried Apricots - 40g

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