Just because it’s colder doesn’t mean you have to slow down on the salads. This sweet potato, apple, and date salad is undoubtedly perfect for those colder months in the fall and winter. However, I like to enjoy it all year round.
This sweet potato, apple, and date salad is filling, full of beautiful colors, and furthermore tastes incredible. I combined some great textures in this salad with roasted sweet potatoes, crunchy pecans, goats cheese, fresh California dates, crispy apples, and, of course, peppery arugula. It’s unquestionably fresh and full tasting.
You start by roasting the sweet potato in the oven for 20 minutes until it becomes tender; in the meantime, you prepare the vinaigrette. However the vinaigrette comes together in 1-2 minutes. Basically just pour the ingredients into a jar and shake! You can peel the apples or leave the peel on, while choosing whatever apples you like to eat.
Salad tip:
- When making this Apple and Date Salad, plan to have all your ingredients laid out before you begin to assemble. I find this helps as there are a lot of components to this recipe, therefore I always try to do it. However it’s not complicated. Chiefly this just makes the prep more fun.
So, guys! Look at the colors in this gorgeous bowl, don’t you surely want to dig right into this? You can also add some chicken to this salad too!
If you try this sweet potato, apple, and date salad, then let me know what you think! Leave a comment, and furthermore don’t forget to take a picture. Share it on my Facebook page or tag me on my Instagram. After all, I love to see how you are getting along with my recipes. Additionally, let me know if you prefer it with chicken or without, and which type of apples you prefer. It’s certainly great to hear your thoughts.
Finally, enjoy! And if you like salads check out my Chicken Paillard with a simple salad.
Sweet Potato, Apple and Date Salad
Just because it’s cooler doesn’t mean you have to slow down on the salads. With the cooler months on there is so many great ingredients out there can you can use to make a hearty fall salad.
- Total Time: 40 minutes
- Yield: 4
Ingredients
For the Salad:
1 small butternut squash peeled, seeded, and diced 1/2-inch cubes
2 tablespoons extra virgin olive oil divided
salt and freshly ground pepper
2 cups chopped kale leaves, stems discarded
3 cups arugula
1/4 cup California Dates, chopped
1/2 cup pecans, chopped
1/3 cup crumbled goats cheese or blue
2 small red apples, diced
For the vinaigrette:
2 tablespoons red wine or apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons freshly-squeezed orange juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
Instructions
- Pre-heat the oven to 400 degrees
- In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt and pepper.
- Spread it out in a single even layer on a baking sheet .
- Roast for 25 minutes, or until the butternut is tender .
- Put the chopped kale in a medium bowl with 1/2 tablespoon of extra virgin olive oil. Use your hands to massage the leaves by lightly scrunching them in your hands.
- Release and repeat until the leaves soften and the color changes a bit.
Prepare vinaigrette:
- Mix all the ingredients in a glass jar with a lid and shake well until combined.
- In a large mixing bowl, add the kale, arugula,apples, dates, pecan, cheese. Toss to combine and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
Your description says sweet potato but recipe list calls for butternut squash. I suppose you could use either. Just letting you know. 🙂
Thank you !!! I must change