Waldorf Sweet Potato Salad
Elevate your salad game with this vibrant and satisfying Waldorf Sweet Potato Salad—a modern twist on the classic Waldorf recipe! Roasted sweet potatoes bring a delightful caramelized sweetness, perfectly balanced by crisp red and green apples, crunchy celery, and nutty walnuts. The creamy dressing, made with a tangy blend of Greek yogurt, mayonnaise, lemon juice, and a touch of honey, ties all the fresh ingredients together in every bite. This wholesome salad is as visually stunning as it is delicious, with pops of color and texture that make it ideal for potlucks, picnics, or as a light main course. Ready in under an hour and easy to prepare ahead, this dish is a perfect combination of sweet, savory, and refreshing flavors. Whether served chilled or at room temperature, it’s a must-try for healthy eating enthusiasts and comfort food lovers alike!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium-sized red apple
- 1 medium-sized green apple
- 3 celery stalks
- 0.5 cup walnuts
- 0.5 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them in a bowl with olive oil, salt, and black pepper until evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned. Let cool completely.
While the sweet potatoes are cooling, core and dice the red and green apples into bite-sized pieces. Leave the peel on for added color and texture.
Slice the celery stalks thinly and roughly chop the walnuts.
In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and honey to make the dressing.
Add the roasted sweet potatoes, apples, celery, and walnuts to the bowl with the dressing. Toss gently to coat everything evenly, being careful not to break up the sweet potatoes.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the salad to a serving bowl and garnish with fresh parsley, if desired.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 62.8 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
