Sweet Potato and Apple Salad
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Sweet Potato and Apple Salad

with Croutons and Cheese

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)

25 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3204 kJ
Energy (kcal)766 kcal
Fat29.3 g
of which saturates10.3 g
Carbohydrate105.4 g
of which sugars44.2 g
Protein21.7 g
Salt2.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
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.

While the garlic is baking, 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.


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 garlic, honey, cider vinegar, Dijon mustard and the olive oil for the dressing (see pantry for amount).

Season with salt and pepper. 


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

When the veg have roasted, remove from the oven and allow to cool slightly, 5 mins. 

Add the cooled sweet potato, onion and croutons to the bowl with the dressing and toss to combine. Stir in the apple and baby leaf. 

Taste the salad and season with salt and pepper if needed.


Share the salad between your bowls. 

Crumble over the Greek style salad cheese and flaked almonds to finish.