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Roasted Sweet Potato Waldorf Salad Recipe

Roasted Sweet Potato Waldorf Salad Recipe


1-1/2 pounds sweet potatoes (about 3), peeled
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 red apple, quartered and cored
2 stalks celery
3/4 cup toasted walnuts, divided
3/4 cup light mayonnaise
1 green onion
2 tablespoons lemon juice
1 tablespoon granulated sugar
1/8 teaspoon ground cayenne pepper, optional
1 small bunch arugula

Cooking Instructions

1. Preheat oven to 450 degrees F. Fit food processor with adjustable slicing blade. Using thick setting (6), slice potatoes. Toss potatoes with olive oil and season with ½ teaspoon salt and black pepper. Arrange slices on baking sheet in a single layer. Bake 20-25 minutes or until tender and beginning to caramelize; cool completely and refrigerate until ready to serve.

2. Meanwhile, adjust slice setting to thin (1 or 2), slice apple and celery; set aside. Fit food processor with mini-bowl and mini-multipurpose blade. Add walnuts, PULSE until coarsely chopped; remove and set aside. Add mayonnaise, green onion, lemon juice, sugar, remaining 1/2 teaspoon salt and cayenne pepper, if desired to mini-bowl; process until smooth. In large mixing bowl, combine apples, celery, dressing and half of the walnuts; toss gently until coated.

3. To serve, arrange arugula on individual salad plates. Top with roasted sweet potato slices, apple mixture and remaining walnuts. Serve immediately. Makes 6-8 servings

Recipe courtesy of KitchenAid

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