As you probably already know (!), I love a good salad. But they’re not always the first thing that comes to mind in autumn and winter.
However, salads don’t have to be reserved for the summer months. This purple sweet potato salad is a lovely way to bring some colour, flavour and variety to your autumn and winter meals.
And this one is very easy indeed! Simply roast purple sweet potatoes in a few simple spices and toss with rocket, chopped apple, walnuts and raisins. It’s all finished with a simple marmalade dressing.
And the dressing is one of my favourite parts. Marmalade might not be the most obvious ingredient for a salad dressing but trust me! It adds a really lovely citrus flavour with a hint of sweetness that really brings everything together beautifully.
This one is number 46 of Fifty Fantastic Salads.
Why You’ll Love This Purple Sweet Potato Salad
- A seasonal side salad: Salads can be just as enjoyable in winter, particularly when you include roasted vegetables, nuts, fruit and warming spices.
- A delicious combination of flavours: The roasted sweet potato and raisins work really well some spice and the more peppery tang of the rocket.
- The dressing: The combination of marmalade, olive oil and apple cider vinegar is one you will want to make again and again!
- Easy to make: Simple ingredients and minimal preparation make this a great option for lunch base or a side dish.
- Adaptable: you can sub in any root veggies for this one or use kale instead of rocket – lots of options!
Why I Chose These Ingredients
Purple sweet potatoes
Purple sweet potatoes are a great alternative to the orange variety, and they’re worth trying if you can get hold of them.
Although both varieties provide fibre, potassium and other nutrients, one of the main differences is their colour and the nutrients that adds. Orange sweet potatoes are particularly rich in beta-carotene (which the body can convert into vitamin A). Purple sweet potatoes, on the other hand, contain anthocyanins, which give them the purple colour. Anthocyanins are antioxidants – think blueberries, red cabbage etc.
Rocket (arugala)
Rocket has a lovely peppery flavour that works well with the sweetness of the potato, apple and marmalade dressing. It also provides folate, vitamin K and other nutrients. Kale can also be used.
Apple, walnuts and raisins
I love adding fruit and nuts to salads because they make them much more interesting and ups the nutrition. Use what you have available but try to add in 2-3 additions for extra fibre and nutrients.
Marmalade dressing
A good dressing can really transform a salad. Here, the marmalade adds sweetness and just keeps things a bit more interesting. I always think it’s worth making your own salad dressing rather than relying on shop-bought versions. It takes just a few minutes and gives you complete control over the ingredients and flavour.
Why Eat Salad in Winter?
Salads often get associated with warmer weather, but I think there is definitely an argument to eat them all year round.
- Eating a variety of vegetables is important regardless of the season, and salads are an easy way to include different colours, textures and nutrients in your meals.
- They’re a great way of using up seasonal winter veggies – think squash, cabbage, carrots etc.
- They are great for helping with immune support which we all need in winter. Adding citrus, nuts, and dark leafy greens provides vitamin C, antioxidants, and healthy fats too.
Recipe Tips and Variations
Use orange sweet potatoes: If you can’t find purple sweet potatoes, orange sweet potatoes work perfectly well.
Add some protein: For a more substantial meal, try adding chickpeas, butter beans, lentils or some grilled tofu.
Make the dressing ahead: The marmalade dressing can be made in advance and stored in the fridge. Give it a good shake or whisk before serving.
Keep the rocket fresh: If you’re preparing the salad ahead of time, add the rocket and dressing just before serving. If you want to store for longer – you can swap in kale as it keeps it’s shape better.
Try a different fruit: Pear would also work well in place of the apple.
Storage and Shelf Life
The salad can be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days.
For the best results, store dressing separately and assemble the salad just before serving. This will help keep the rocket fresh and prevent the salad from becoming soggy.
I don’t recommend freezing.
More salad recipes to try
If you enjoyed this salad, here are a few others, inducing a link to my favourite autumn winter salads.
Crispy Lentil Salad with Pistachio Dressing
Purple Sweet Potato Salad with Marmalade Dressing
Ingredients
For the salad:
- 1 large or 2 medium purple sweet potatoes
- Drizzle of olive oil
- ½ tsp cinnamon
- 1 tsp garam masala
- 1 tsp ground cumin
- Salt and pepper
- 2 large handfuls of rocket (arugula)
- 1 apple chopped into chunks
- 40 g walnuts (⅓ cup)
- 2-3 tbsp raisins
- 30 g pumpkin seeds (¼ cup)
For the marmalade dressing:
- 2 tbsp olive oil
- 1 tbsp marmalade or orange jam
- 1½ tbsp apple cider vinegar
- Salt and pepper
Instructions
- Preheat the oven to 200C (180C fan) or 390F
- Scrub the sweet potatoes (no need to peel). Cut them into bite-sized cubes.
- Place on a baking tray and drizzle with olive oil. Add the cinnamon, garam masala, ground cumin. Season with salt and pepper and toss to coat.
- Roast for 30–35 minutes, or until tender and lightly caramelised, turning halfway through.
- Meanwhile, prepare the dressing by whisking together the olive oil, marmalade, apple cider vinegar with a pinch of salt and pepper. You can do this in the serving bowl to save washing up, if you like.
- Chop the apple into chunks and add to a serving bowl the rocket, walnuts, raisins and pumpkin seeds. Add the roasted sweet potatoes and mix to combine.
Notes
- If storing for longer periods, add the dressing separately.
- This salad is delicious served with grains and/or your favourite protein.
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