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Chopped Salad with Japanese Sweet Potato Croutons

All the yummy salad ingredients are chopped and then topped with a diced crisp sweet apple, sweet juicy mandarin orange segments, beautiful ruby red pomagranate seeds and the crowning touch are the crispy Japanese Sweet Potato Croutons! Just a little sweet Balsamic vinegar is all the dressing it needs.

5 from 3 votes
Course Main Course, Salad
Cuisine American


  • Holland Bowl, Mezzaluna Knife, Cutting Board, Sharp Knife


  • 1 pound salad mixture including greens and vegetables of your choice
  • 1 each crisp sweet apple, cored and diced
  • 2 each mandarin oranges, peeled, segemented & cut in half
  • 1/3 cup pomagranate seeds
  • 1 8-12 ounce baked Japanese Sweet Potato cold, cut into pieces with skin on
  • 2 tbsp Sweet Balasamic Vinegar 4% acidity Napapa Valley Naturals Grand Reserve or California Balsamic Simply Lemon are two of my favorites for this salad.


  • To make the JSP croutons, place the cold diced sweet potato pieces in a cold air fryer set to 400 degrees. Air fry for about 20 minutes or until golden brown. If You don't have an air fryer you can crisp them up under the broiler. Watch them carefully as they go from lightly brown to burnt in a hurry.
  • While the croutons are in the air fryer, chop the salad with a mezzaluna knife in a wood bowl or you can use a large knife and a large cutting board or one of the other methods I show in my video on how to chop a salad without a wood bowl.
  • Add the diced apple, mandarin oranges, pomagranate seeds, JSP croutons and the balsamic vinegar of your choice. Gently stir all of the ingredients together and place it in a pretty bowl to serve. Many different flavors would work well with this salad. Don't add the vinegar until your are ready to serve the salad as it is best served freshly tossed.


ThisĀ  salad can be a meal for one person or served as a side dish for several people. If making for a large group I would double the recipe.
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