zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cherry, sweet potato and wensleydale salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cherry, sweet potato and wensleydale salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4

    Ingredients

    2 sweet potatoes, peeled and cubed
    4 tbsp olive oil
    1½ tsp wholegrain mustard
    1½ tbsp red wine vinegar
    180g cherries, halved (reserve any juice)
    2 tbsp roughly chopped tarragon leaves
    115g bag baby spinach
    100g wensleydale cheese, sliced thinly

    Method

    1. Preheat the oven to 200°C, gas mark 6. Toss the sweet potato with 1 tbsp olive oil on a large baking sheet. Season and roast for 30 minutes, until golden; set aside.

    2. Combine the mustard and vinegar. Season, then whisk in the remaining 3 tbsp oil and 1 tbsp water. Stir in any juice from the cherries, then toss with the tarragon, spinach and sweet potato. Divide between plates and scatter with the cherries and sliced wensleydale.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    3 stars

    Glossary