Sweetpotato Power Salad
Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission
Ingredients
- 4-6 North Carolina Sweetpotatoes peeled and diced (6 cups)
- 2 teaspoons plus 1 tablespoon, olive oil, divided
- 3/4 teaspoon salt divided
- 1/4 teaspoon pepper
- 1 1/2 bunches curly kale rinsed and chopped (7-8 cups)
- 1/2 large lemon juice only
- 1 can garbanzo beans, rinsed and drained 15 ounces
- 1 large avocado pitted and diced
- 1/2 cup cranberries
- 1/2 cup coarsely chopped almonds
- 1/4 cup red onion chopped
- 1/2-3/4 cup feta or goat cheese
Dressing:
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1/4 cup balsamic or white vinegar
Instructions
- Preheat oven to 375 F.
- Place sweetpotatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweetpotatoes and place potatoes on large sheet pan. Bake 35-40 minutes until tender, flipping once during baking.
- Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
- To make dressing: In bowl, whisk syrup, olive oil and vinegar.
- In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweetpotatoes and cheese. Toss with salad dressing and serve.
Video
Notes
Sweetpotatoes can be baked and refrigerated 1 day in advance.