Sweet Potato & Apple Salad with Chipotle Lime Dressing
Sweet potato, apple and chipotle pepper come together for a vegetarian fall salad with a smoky kick.
Servings: 6 Servings
Calories: 255kcal
Ingredients
The Salad:
- 2 pounds sweet potatoes peeled and cut into ¾-inch dice
- 1 large apple such as Fuji, Gala, or Granny Smith, cut into ½-inch chunks
- ½ medium red bell pepper chopped
- ½ green pepper chopped
- 1 celery stalk chopped
- ¼ red onion chopped
- 2 tablespoons chopped fresh cilantro
The Dressing:
- 2 chipotle chilies en adobo
- ¼ cup lime juice
- 1 tablespoon honey or molasses
- 2 tablespoons tomato catsup
- 1 clove garlic peeled
- ¼ cup extra virgin olive oil
Instructions
The Salad:
- Place the sweet potatoes in boiling, lightly salted water in a large saucepan and boil, covered, for 10 to 12 minutes until tender. Drain and set aside on a plate.
- Combine the apple, bell peppers, celery, red onion, and cilantro in a large bowl. Add the cooked potatoes, mixing lightly.
The Dressing:
- Combine all the dressing ingredients, except for the oil, in a food processor and puree together. Drizzle in the oil and continue to process until thick.
- Add the dressing to the vegetables and toss well.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.75Cup | Calories: 255kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 615mg | Fiber: 6g | Sugar: 15g | Vitamin A: 22100IU | Vitamin C: 29.4mg | Calcium: 47mg | Iron: 1.2mg
