Sweet Potato and Apple Salad

January 6, 2016

58d12e_33a427cdc08f42179b72ac7d2db12e97I know most people take this month to start over with their eating habits and change the bad to good. It’s the perfect time to renew your hope in all things lost and give it another shot. Salads are always a good place to start. I don’t know about you but I tend to crave foods that are warmer and satisfying in the winter. That being said, a good salad can never be replaced. It’s the best way to combine a bunch of raw plant foods in one bowl and satisfy every need your body has.

I’ve never really been the person to make New Year’s resolutions but I have made a long list of goals for this year. The one on the top of this list: write a cookbook! It might be a bit ambitious but I think I can do it! Writing a cookbook has been a goal of mine for some time and I’m ready. My thought is that it will be more of a healthy lifestyle book than just a cookbook. , That is my goal after all, to help people all over learn how to live happily through all aspects of life, especially through food.

So, if you have any thoughts for me, please let me know. I’m open to anything, topics I should discuss, pictures you want to see, or recipes you’d like to try. Anyhow, we can talk more about that later. In the meantime, let’s talk about how super delicious this Roasted Sweet Potato Salad is and how you should probably make it right now!

Sweet Potato and Apple Salad

Prep Time: 10 minutes

Category: Recipes

Sweet Potato and Apple Salad


  • 1 head romaine lettuce, chopped
  • ½ gala apple, thinly sliced
  • ¼ red onion, finely chopped
  • ¼ cup pecans, chopped
  • ½ cup roasted sweet potatoes*
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • A pinch of salt and pepper


  1. Combine the first 5 ingredients in a large bowl.
  2. Roast the sweet potatoes by cutting them into small cubes, drizzling with olive oil, sprinkle with salt and pepper and roasting for about 30 minutes on 400 degrees.
  3. In a small measuring cup, stir together the olive oil, vinegar, and salt and pepper.
  4. Pour the dressing onto the salad, toss, and enjoy.

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