Candied Sweet Potato Salad

with Walnuts, Feta Cheese & Balsamic-Fig Vinaigrette

There’s not just one star in this superstar salad. Pan-fried sweet potatoes are caramelized in butter and spiced with our Sugar and Spice spice blend, emboldening crunchy walnuts and salty feta. Toss with a sweet balsamic-fig vinaigrette and bask in the limelight.

Cooking time25 minutes


Calories500 / serving

Nutrition per serving:
  • Total Fat: 37g
  • Sugars: 15g
  • Saturated Fat: 12g
  • Protein: 10g
  • Sodium: 540mg
  • Fibres: 6g
  • Total Carbs: 38g

Allergens: Milk, Sulphites, Walnuts

We will send you:

  • 225g Sweet potatoes
  • 90g Baby lettuce
  • 25g Walnuts
  • 15ml Balsamic vinegar
  • 20g Dried figs
  • 30g Feta
  • 12g Sugar and Spice spice blend (salt, spices, sugar, vinegar powder, sunflower oil, cayenne pepper, black pepper)

You will need:

  • Small pot (or kettle)
  • Large pan
  • Peeler
  • Oil
  • 2 or 4 tbsp Butter
  • Salt & pepper
  • Small heatproof bowl



Mise en place

Using a small pot (or kettle), bring 1 cup water to a boil. Peel and small-dice the sweet potatoes. In a small heatproof bowl, combine the figs and boiling water; set aside to rest.


Toast the walnuts

Heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a small bowl and set aside. Reserve the pan.


Pan-fry the sweet potatoes

In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the sweet potatoes in a single, even layer and season with S&P. Cook, stirring occasionally, 10 to 12 minutes, until softened and browned on all sides. Season with ¾ of the spice blend and S&P. Continue to cook, stirring constantly, 1 to 2 minutes, until caramelized. Remove from the heat and set aside to cool slightly.


Make the vinaigrette

While the sweet potatoes cook, drain and finely chop the figs. Return them to the small heatproof bowl; add the balsamic vinegar and 3 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste.


Finish & serve

In a large bowl, combine the sweet potatoes, lettuce, feta and walnuts. Divide the salad between your plates. Drizzle with as much balsamic-fig vinaigrette as you’d like and season with S&P to taste. Bon appétit!