PEPPERGREENS with roasted sweet potatoes, apples & cranberries

roasted sweet potatoes, apples and cranberries pair perfectly with our spicy PEPPERGREENS to make a side dish that is packed full of flavor!

a great holiday side dish with a slight peppery kick!

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3-4 servings
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5 min to prep
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30 min to cook


1 small sweet potato, peeled and cut into one inch pieces (about 1 ½ cups)
4 tablespoons extra virgin olive oil, divided
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 small apple, peeled, cored and julienned
3 tablespoons dried cranberries
3 tablespoons pumpkin seeds
salt and pepper, to taste


to roast the sweet potato, preheat the oven to 400 degrees F. in a large bowl, toss the sweet potato and 1 tablespoon olive oil. season with salt and pepper. arrange the sweet potato on a baking sheet in a single layer. roast for 25 minutes or until potato is tender. remove from oven and cool slightly.

in a large bowl, whisk together 1 tablespoon olive oil, apple cider vinegar and maple syrup to make vinaigrette; set aside.

in a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. add the apple and sauté for 3 minutes, or until softened. add the PEPPERGREENS and cranberries and sauté until the greens are wilted, about 3 minutes. transfer to the bowl with the vinaigrette. toss well to combine. gently fold in sweet potatoes and pumpkin seeds. serve immediately.

recipe reviews

Yummy! I will be making this again. A five star recipe for sure! I used organic ingredients, the flavour was delicious! Thanks❤️?

I did everything according to the recipe but I used grape seed oil instead of olive oil. I think that the olive oil is a bit strong flavor for this salad combination. The result was perfect!!!

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