Sweet potato and Stilton salad with candied walnuts
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Sweet potato and Stilton salad with candied walnuts
Serves: 12
Prep time: 25 minsTotal 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 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 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.
- 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.
- 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.
- 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.
- 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.
