This vibrant salad combines nutrient-rich ingredients like sweet potatoes, kale, cherries, and avocado, all known for their anti-inflammatory properties. It’s perfect for a healthy lunch or side dish.
- 2 pounds sweet potatoes, scrubbed and cut into 1/3-inch-thick half-moons
- 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
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon tahini
- 2 teaspoons orange marmalade
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
For the Salad
- 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 (pumpkin seeds)
Necessary Kitchen Tools
- Cutting board and knife: For chopping sweet potatoes, kale, cherries, and avocado.
- Large rimmed baking sheet: For roasting the sweet potatoes.
- Mixing bowls: One large bowl for tossing sweet potatoes and another for assembling the salad.
- Whisk or jar: For mixing the dressing.
- Measuring cups and spoons: For accurate ingredient measurements.
- Oven: To roast the sweet potatoes.
- Salad tongs or spoons: For tossing and serving the salad.
- Cherry pitter (optional): To easily pit the cherries.
Instructions
Roast the Sweet Potatoes:
- Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to heat.
- In a large bowl, toss the sweet potatoes with olive oil, smoked paprika, cumin, coriander, cayenne, and salt until evenly coated.
- Spread the sweet potatoes in a single layer on the preheated baking sheet. Roast for 25–30 minutes, stirring once, until browned and tender. Let cool for 10 minutes.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, tahini, orange marmalade, Dijon mustard, and salt until smooth. Alternatively, shake the ingredients in a jar.
Assemble the Salad:
- In a large bowl, combine kale and mint. Add 2 tablespoons of the dressing and massage the leaves for about 2 minutes until softened.
- Add the roasted sweet potatoes, cherries, and remaining dressing. Toss to combine.
- Divide the salad among 4 plates. Top with avocado slices, feta or goat cheese, and pepitas.
Tips and Variations
- Make it Vegan: Skip the cheese or use a plant-based alternative.
- Add Protein: Include grilled chicken, tofu, or chickpeas for a heartier meal.
- Storage: Store leftovers in an airtight container for up to 3 days. Add avocado just before serving to prevent browning.
Kitchen Tools
