Chipotle Apple Sweet Potato Salad Recipe – Love and Lemons

Chipotle Apple Sweet Potato Salad


Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.com


This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident herehere, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.


Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.com


The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.

The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?


Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.com




Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.com


In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!

Chipotle Apple Sweet Potato Salad

  • 1 medium sweet potato, chopped
  • 1 large gala apple, cored and chopped
  • ¾ cup cherry or grape tomatoes, sliced in half
  • 1 ear of fresh corn, husked
  • extra-virgin olive oil, for drizzling
  • two handfuls of baby spinach and/or arugula
  • ¼ cup pepitas, toasted
  • sea salt and freshly ground black pepper
  • ¼ cup feta cheese, optional
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chipotle paste (or chipotle powder, to taste, see note)*
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon honey (or maple syrup if vegan)
  • sea salt and freshly ground black pepper
  1. Preheat oven to 350°F, and line a large baking sheet with parchment paper.
  2. Toss the sweet potatoes, apple, and tomatoes onto the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 30 to 35 minutes until the edges of the sweet potato are golden brown, tossing halfway through.
  3. Meanwhile wrap the ear of corn in foil and place it in oven during the last 15 minutes of roasting time.
  4. In a small bowl whisk together the olive oil, chipotle paste (or powder), apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper.
  5. Place the baby spinach and/or arugula in a large bowl along with the roasted sweet potatoes, apples and tomatoes. Slice the kernels off the corn and add them to the bowl as well. Toss the salad with the dressing, toasted pepitas, and feta cheese, if using. Season to taste with salt and pepper.
*If you’re using chipotle powder, start with ½ teaspoon since the spice level can vary from one powder to the next.

You can also use adobo sauce from a can of chipotles in adobo. The chipotle paste that I used here is very convenient because you can use small amounts at a time without opening and storing the contents of a whole can – I found it recently at Whole Foods.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.