Sweet potato salad with pineapple

I love eating salads. At any time of the day really and this sweet potato salad with pineapple is perfect to take with you and can also be used for a picnic or something outdoors. It doesn’t wilt at all since there is only some ice berg lettuce in there.

Obviously if the weather is really warm and you have no fridge in the area it might be a good idea to keep the lettuce separate from the sweet potato or use something else that is better suited for warmer weather.

sweet potato salad with pineapple

Sweet potato salad with pineapple

Now not everyone is a fan of adding fruit into their food but I am. I love adding – in this case – pineapple to the sweet potato salad, but you can replace this with apple, blueberries or whatever else the season brings. Also in terms of meal prep, it is a good idea to have some extra sweet potato on hand so you can whip up this salad in no time at all.

If you’re bringing this to lunch it might be a good idea to keep the hazelnuts, dressing and lettuce separate and mix it together shortly before eating. That way you get the best crunchy result of the nuts and the lettuce doesn’t wilt as quickly.

Different greens

if you’re not a fan of ice berg lettuce (and to be honest I am not) you can also replace this with lamb’s lettuce or any other kind of lettuce you like. If you like salads with fruit in it, make sure to also try the fennel and chicory salad with apple.

The dressing is a simple combination of mustard, olive oil, a little maple syrup and some lemon juice. This salad is vegan but if you want you can also remake it with a mayonaise based dressing.

sweet potato salad with pineapple

Sweet Potato Salad with Pineapple

Delicious and easy to make sweet potato salad. It's perfect for a picnic or a lunch that you can bring to your work.
Cook Time 15 minutes
Total Time 15 minutes
Course Lunch
Cuisine Healthy
Servings 2 people


  • 2 large sweet potatoes diced
  • 150 grams pineapple diced
  • ½ head iceberg lettuce thinly sliced
  • 1 tbsp chives freshly chopped
  • 50 g hazelnuts toasted


  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • ½ tbsp maple syrup
  • Salt and pepper to taste


  • Cook the sweet potatoes until tender, drain and allow to cool.
  • Combine all salad ingredients.
  • Make the vinaigrette by mixing the ingredients together and drizzle over the sweet potato salad. Taking it with you? Store the dressing, nuts, and salad in separate containers.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Keyword pineapple, sweet potato

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