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

Servings2/4

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

Preparation

1

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.

2

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.

3

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.

4

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.

5

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!