Sweet potato salad is a wholesome, nourishing dish that’s as satisfying as it is nutritious. Rich in complex carbohydrates, fiber, and beta-carotene, sweet potatoes support digestive health and boost immunity. This salad offers a delightful mouthfeel with creamy chunks of roasted or steamed sweet potato, paired with crunchy vegetables and zesty dressings. It’s naturally sweet, filling, and low in calories, making it ideal for weight management. Sweet potatoes are also a great source of potassium and antioxidants. Quick to prepare with minimal ingredients, this salad can be assembled in under 20 minutes and enjoyed warm or cold, making it perfect for any season.
This recipe has been inspired by Jessica Gavin.

Ingredients
900 gms sweet potatoes (shakarkhandi, sarkaravalli kizhangu)
2 tbsp unrefined salt
1/2 tsp black pepper
140 gms baby arugula (muttaikose Keerai)
1/2 cup Granny Smith apple, diced
1/2 cup walnuts (akrot, vaadumai kottai)
1/4 cup dried cranberries (karaunda, kuruthi Nelli)
1/4 cup spreadable cashew cheese
For The Dressing
1/4 cup apple cider vinegar
2 tbsp Dijon mustard
2 tbsp maple syrup
1/2 tsp unrefined salt
1/4 tsp black pepper
1 tbsp minced shallots
Method
Set the oven rack to centre position
Pre-heat the oven to 191^o C (375^o F)
Wash the potatoes under running water, but do not peel
Chop them into 1/2” rounders (chop the larger pieces to the same size)
Set aside
Lay a baking sheet on the baking tray
Add the potatoes to the tray and evenly coat them with salt, garlic powder and black pepper
Spread in a single layer
Roast till the potatoes are fork-tender, golden brown
This should take about 30-35 minutes
Transfer to a wire rack and cool on the sheet pan
In a medium sized bowl, whisk apple cider vinegar, Dijon mustard, maple syrup, salt and pepper
Add shallot to combine
In a large bowl, add arugula, potatoes, apples, walnuts, cranberries and crumbled cheese
Serve with dressing on the side or gently toss into the salad
Enjoy!