This was really delicious, and it as nice to be able to make this early, before the duck went into the oven. I might add some ginger or nutmeg next time, just to add a little something, but I did like it just as it is. I did not cover the dish after the apples went in, and I loved that the apples did not cook to a mush - had just a bit of bite left to them. My one concern is about the number of servings. I had a 1 lb sweet potato, so I halved all the rest of the ingredients. This should have been around 5 servings, I think, but two of us polished all of it. Now, it was a bit more than 1/2 cup for each of us, but with the largish cubes of potato, it's hard to keep to 1/2 cup. So if you are making this for a group, I would suggest that you might consider making more of it. Oh, I did not want to go back to the store to get a sweet onion, so I chopped a regular onion, then put it in a bowl and covered with boiling water. Let it stand 10 minutes, then drain thoroughly. This makes the onion more mild, less bite to it.
This is a delightful salad that really is at its best when served at room temperature. This was also a very pretty salad as I used dark orange yams and left the pretty green peel on the granny smith apples. I also used a whole sweet onion when I made this. DH called dibs on what was left stating he wanted it for breakfast. Thanks so much for the post.