Anti-Inflammatory Sweet Potato Salad

• portionen: 4 servings
• gesamtzeit: 40 minutes

Zutaten

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

Anweisungen

To prepare sweet potatoes: Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss potatoes, 2 tablespoons oil, 3/4 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon 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.

Meanwhile, prepare dressing: Whisk 3 tablespoons oil, 2 tablespoons vinegar, 1 tablespoon tahini, 2 teaspoons marmalade, 1 teaspoon mustard and 1/4 teaspoon salt together in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.

To prepare salad: Combine 8 cups kale and 1/2 cup mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes. Add the roasted sweet potatoes, 1 cup cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, 1/4 cup feta (or goat cheese) and 1/4 cup pepitas. Additional reporting by Carrie Myers, M.S. and Linda Frahm

Nährwertangaben

• Kalorien: 528 kcal
• Gesamtfett: 31 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 24 g
• Transfett: 0 g
• Cholesterin: 6 mg
• Natrium: 426 mg
• Gesamtkohlenhydrate: 58 g
• Ballaststoffe: 12 g
• Zucker insgesamt: 17 g
• Eiweiß: 10 g