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Sweet potato and Stilton salad with candied walnuts


Serves: 12
timePrep time: 25 mins
timeTotal time:
Sweet potato and Stilton salad with candied walnuts
Recipe photograph by Toby Scott

Sweet potato and Stilton salad with candied walnuts


Serves: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
350Kcal
Fat
17gr
Saturates
4gr
Carbs
39gr
Sugars
15gr
Fibre
6gr
Protein
7gr
Salt
0.4gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

  • 100g walnut halves
  • 2 tbsp caster sugar
  • 5 tbsp sunflower oil, plus a little to grease
  • 2kg sweet potatoes, scrubbed and cut into wedges
  • 5 tbsp cider vinegar
  • 2 tbsp walnut oil
  • pinch of ground nutmeg
  • 2 Granny Smith apples, halved and cored
  • 150g vegetarian Stilton, crumbled

Step by step

Get ahead
Bake the walnuts up to 1 day ahead and store at room temperature. Prepare the salad to the end of step 3 up to 4 hours ahead. Cover and leave at room temperature.
  1. Heat the oven to 200°C, fan 180°C, gas 6. Put the walnuts in a bowl with the sugar and 1 tablespoon of water and toss to coat, then scatter in a small oiled roasting tin and bake for 10-12 minutes (or until golden). Remove the walnuts from the oven (leaving it on) and allow them to cool.
  2. Toss the potato wedges in 2 tablespoons of sunflower oil and spread out on 2 large baking sheets. Season lightly, mix and bake for 30-40 minutes until tender and beginning to brown. Allow to cool slightly, about 5 minutes, then put into a bowl.
  3. Meanwhile, whisk together the vinegar, the remaining sunflower oil, the walnut oil and nutmeg, then season to taste. Reserve a tablespoon or so of the dressing and pour the rest over the warm sweet potatoes. Toss well and allow to cool completely.
  4. Cut the apples into matchsticks and toss in the reserved dressing. Roughly chop the cooled walnuts. Arrange the sweet potatoes on a large platter, scatter over the apples and walnuts and crumble over the Stilton just before serving.

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