Sweet Potato Power Salad
Photography Courtesy North Carolina Sweet Potato Commission
Featured in Summer 2023
Ingredients
4–6 sweet potatoes, peeled and diced (6 cups)
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1½ bunches curly kale, rinsed and chopped (7 to 8 cups)
½ large lemon, juice only
1 15-ounce can garbanzo beans, rinsed and drained
1 large avocado, pitted and diced
½ cup cranberries
½ cup coarsely chopped almonds
¼ cup chopped red onion
½–¾ cup feta or goat cheese
Dressing
2 tablespoons pure maple syrup
2 tablespoons olive oil
¾ cup balsamic or white vinegar
Instructions
- Preheat oven to 375°F. Place sweet potatoes in a large bowl. In a small bowl lightly whisk 2 teaspoons olive oil, ½ teaspoon salt, and the pepper. Toss on potatoes and place potatoes on a large sheet pan. Bake for 35 to 40 minutes until tender, flipping once during baking.
- Place chopped kale in a large bowl. In a small bowl lightly whisk 1 tablespoon olive oil, ¼ teaspoon salt, and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
Dressing
- In a bowl whisk syrup, olive oil, and vinegar.
- In the bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes, and cheese. Toss with salad dressing and serve. Makes 6 servings.
- Note: Sweet potatoes can be baked and refrigerated 1 day in advance.
Recipe courtesy North Carolina Sweet Potato Commission
