Anti-Inflammatory Sweet Potato Salad
This sweet potato salad is packed with anti-inflammatory foods like cherries, kale, avocado and, of course, sweet potatoes, which are packed with antioxidants, fiber, vitamins and minerals to help keep inflammation at bay. Don’t skip the step of massaging the dressing into the kale! It helps soften it and also helps the greens absorb more of the flavor from the sweet-tart dressing.
Ingreadients :
- 2 pounds sweet potatoes, scrubbed and cut into 1/3-inch-thick half-moons (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon tahini
- 2 teaspoons orange marmalade
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 8 cups packed stemmed and torn curly kale
- 1/2 cup lightly packed torn fresh mint leaves
- 1 cup fresh cherries, pitted and halved
- 1 medium avocado, sliced
- 1/4 cup crumbled feta cheese or creamy goat cheese
- 1/4 cup unsalted roasted pepitas
Step by Step :
- Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss potatoes, 2 tablespoons oil, smoked paprika, cumin, coriander, cayenne and 1/8 teaspoon salt in a large bowl until evenly coated. Spread in an even layer on the preheated baking sheet. Roast, stirring once, until browned and tender, 25 to 30 minutes. Let cool to room temperature on the pan, about 10 minutes.
- Whisk oil, vinegar, tahini, marmalade, mustard and salt together in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.
- Combine kale and mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes. Add the roasted sweet potatoes, cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, feta (or goat cheese) and pepitas
