Sweet Potato & Pineapple Salad Recipe
Sweet, tender chunks of roasted sweet potato meet juicy pineapple, crunchy walnuts, and crisp green pepper in this fresh, sunny salad. A delicious balance of flavours that’s just as good hot as it is cold.
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Ingredients
Salad
500g Sweet Potato
1/2 cup Walnuts
1/2 Green Pepper
1/2 cup Pineapple Pieces
Salad Dressing
1 1/2 tbsp Oil
1/4 cup Pineapple Juice
1 tsp Lemon Rind
Black Pepper
Instructions
- Cut 500g sweet potato into bite-sized pieces and cook until just soft but still firm.
- Chop 1/2 green pepper and coarsely chop 1/2 cup walnuts.
- Drain 1/2 cup pineapple pieces, reserving 1/4 cup of the juice for the dressing.
- Lightly mix the cooked sweet potato, green pepper, walnuts, and pineapple pieces together in a salad bowl.
- In a small bowl, mix 1 1/2 tbsp oil, 1/4 cup reserved pineapple juice, 1 tsp lemon rind, and a pinch of black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve hot or cold.
Hints & Tips
- Don’t overcook the sweet potato – Keep it slightly firm so it holds its shape in the salad.
- Toast the walnuts – Lightly toasting the walnuts before adding will enhance their flavour and crunch.
- Use fresh pineapple if available – Fresh pineapple will add extra sweetness and a juicy texture.
- Make ahead – Prepare the salad a few hours in advance and refrigerate to allow the flavours to meld.
- Add some greens – A handful of baby spinach or rocket leaves can make the salad more vibrant and nutritious.
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