Ingredients: |
Ingredients: For the salad:
2 pounds sweet potatoes, peeled, and cut into ¾-inch pieces (about 6 cups)
2 cups coarsely chopped fresh spinach leaves
½ cup raisins (brown or golden)
2 ribs celery, sliced or chopped (about ⅔ cup)
½ cup sliced almonds (plus extra for garnish)
4 green onions, white and green parts, sliced
Creamy Curry Dressing:
1 teaspoon orange zest
½ cup water
2 ounces raw, unsalted cashews (about ½ cup)
¼ cup orange juice
1 teaspoon curry powder
1 medium clove garlic, sliced
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Directions: |
Directions:To start the dressing, zest the orange first before juicing it. Set the zest aside.
Place all of the dressing ingredients, except the orange zest, into a blender and set aside for at least 15 minutes (so the cashews can soften).
To make the salad, place the sweet potatoes into a soup pot and cover them with water. Bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and cook until the potatoes are tender but not falling apart when pierced with a knife, about 10 to 15 minutes. Drain and rinse under cold water, and set aside.
Once the potatoes have thoroughly drained, place them into a large bowl, along with the spinach, celery, raisins, almonds, and green onions.
Blend the dressing ingredients until smooth. Stir the orange zest into the blended dressing with a fork (but don't blend it). Then stir the dressing into the salad. Serve warm or chilled, plain or topped with sliced almonds. |
This recipe for Curried Sweet Potato Salad is from