Sweet Potato and Broccoli Salad with Chopped Apples

Fall Flavors, in the Produce Aisle

November 4, 2014 – Hi, friends! Amie here from The Healthy Apple. As the leaves change on the fall trees, we’re reminded of the colors nature creates for us to enjoy. The color of a plant is often a reflection of what nutrients it contains and a colorful plate means a flavorful plate, so you’ll enjoy every bite of goodness.

Sweet Potato and Broccoli Salad with Chopped ApplesReap these healthy benefits by creating a fall meal that reflects the vibrant hues of the season. Take a stroll down the produce aisle at your nearest ALDI to find all your favorite autumn vegetables like spinach, broccoli, sweet potatoes, pomegranates and more.

For a delicious dish that’s full of fall flavor, try this Sweet Potato and Broccoli Salad with Chopped Apples. Like many orange vegetables, sweet potatoes and oranges are packed with potassium, Vitamin A, Vitamin C, and beta-carotene, an antioxidant that gives these veggies their color and promotes skin and eye health. Broccoli, a wonderful green vegetable, is loaded with phytonutrients, folates, Vitamins A & C, and minerals such as calcium and iron.

This recipe makes a great lunch or side dish with dinner and is also a great option for a gluten-free holiday dish. This gluten-free, veggie-packed dish is warm, sweet, and flavorful, making it the perfect addition to your holiday feast. This season, embrace color and dig in to the nutritious, delicious flavors of fall.

Sweet Potato and Broccoli Salad with Chopped Apples

4 large sweet potatoes, peeled and cut into 1-inch cubes
2 cups broccoli florets
4 tablespoons Carlini Pure Olive Oil, divided
¼ teaspoon Stonemill Iodized Salt, plus additional to taste
¼ teaspoon Stonemill Ground Black Pepper, plus additional to taste
4 tablespoons balsamic vinegar
½ orange, juiced and zested
¼ teaspoon Stonemill Crushed Red Pepper
2 medium apples, diced
3 tablespoons Southern Grove Sliced Almonds 


  1. Preheat oven to 400°.
  2. Place sweet potato cubes and broccoli florets on a baking sheet and drizzle with 2 tablespoons of oil; toss gently to coat.
  3. Sprinkle with salt and pepper and roast for 15 minutes. Turn and continue roasting for 15 minutes. Remove from oven and set aside.
  4. In a small bowl, whisk together balsamic vinegar, orange juice, orange zest and crushed red pepper.
  5. In a large bowl, combine potatoes and broccoli, with apples, almonds and remaining 2 tablespoons oil. Gently toss with balsamic dressing. Season to taste with salt and pepper.

Recipe and Photo Courtesy of Amie Valpone, The Healthy Apple.


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