Honey Dijon Sweet Potato and Apple Salad
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Honey Dijon Sweet Potato and Apple Salad

with Croutons, Greek Style Cheese and Green Beans

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Red Onion

3 unit(s)

Garlic Clove

1 unit(s)


(Contains Cereals containing gluten)

30 grams


30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

1 unit(s)


50 grams

Baby Leaf Mix

100 grams

Greek Style Salad Cheese

(Contains Milk)

80 grams

Green Beans

Not included in your delivery

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2954 kJ
Energy (kcal)706 kcal
Fat22.9 g
of which saturates9.9 g
Carbohydrate106.3 g
of which sugars44.7 g
Protein19.9 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Large Frying Pan
Large Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel). Halve and peel the red onions, then cut each half into 4 wedges.

Put the sweet potato and onions onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft,10-12 mins.

In the meantime, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.


Meanwhile, trim the green beans, then cut into thirds.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a large bowl, combine the roasted garlic, honey, cider vinegar, Dijon mustard and the olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper. 


Quarter, core and thinly slice the apple (no need to peel).

Once the veg is roasted, remove from the oven and allow to cool slightly, about 5 mins. 

Once cooled, add the green beans, roasted sweet potato, onion and croutons to the bowl of dressing and toss to combine. Stir through the sliced apple and baby leaves. 

Taste and season with salt and pepper if needed.


Share the salad between your bowls. 

Crumble over the Greek style salad cheese to finish.