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    Cherry, sweet potato and wensleydale salad

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    *mandatory

    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.

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

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