Anti-Inflammatory Sweet Potato Salad

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This sweet potato salad is full of anti-inflammatory foods like cherries, kale, avocado and—of course—sweet potatoes, which are packed with antioxidants, fiber, vitamins and minerals to keep inflammation at bay. Don’t skip the step of massaging the dressing into the kale—it helps soften it, and also helps the greens absorb more flavor from the sweet-tart dressing.

a recipe photo of the Anti-Inflammatory Sweet Potato Salad
Credit:

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

Active Time:
30 mins
Total Time:
40 mins
Servings:
4
a photo of the ingredients to make the Anti-Inflammatory Sweet Potato Salad

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

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Ingredients

Original recipe (1X) yields 4 servings

Roasted Sweet Potatoes

  • 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

Dressing

  • 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

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

Directions

  1. 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.

    a photo of the sweet potatoes chopped up and spread out on a sheet pan

    Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

  2. 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.

    a photo of the dressing ingredients mixed together and shaken in a jar

    Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

  3. 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.

    a photo of the salad ingredients mixed together

    Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

Frequently Asked Questions

  • Are sweet potatoes good for you?

    Despite their name, sweet potatoes are in a different plant family than regular potatoes. They offer a wealth of nutrients, including carbohydrates, a little bit of plant protein, fiber, potassium and vitamins C and A. Sweet potatoes have been linked with supporting heart, gut and eye health.

  • What makes this salad anti-inflammatory?

    All of the plant-based ingredients in this salad offer anti-inflammatory benefits, including the sweet potato, kale, cherries, avocado, mint and pepitas (pumpkin seeds).

  • What should I serve with Sweet Potato Salad?

    This sweet potato salad would go well with grilled or fried chicken, pork or even grilled tofu. It also goes well with veggie dishes, including Balsamic-Parmesan Sautéed Spinach, Honey-Roasted Beets and Garlic-Butter Green Beans.

  • How do you massage kale?

    It’s time to get your clean hands a little oily, as you’ll be playing with your food. Coat the kale with dressing, then gently squeeze the leaves. Massaging kale like this will help break down the leaves and allow the dressing to penetrate. It won’t take long, and you’ll know you’re done when the leaves are a bit darker, softer and smaller.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

EatingWell.com, May 2024

Nutrition Facts (per serving)

528 Calories
31g Fat
58g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 1/2 cups
Calories 528
% Daily Value *
Total Carbohydrate 58g 21%
Dietary Fiber 12g 43%
Total Sugars 17g
Added Sugars 2g 4%
Protein 10g 20%
Total Fat 31g 40%
Saturated Fat 5g 27%
Cholesterol 6mg 2%
Vitamin A 1607µg
Vitamin C 51mg 57%
Vitamin D 0µg
Vitamin E 5mg 31%
Folate 118µg
Vitamin K 250µg
Sodium 426mg 19%
Calcium 175mg 13%
Iron 4mg 20%
Magnesium 132mg 32%
Potassium 1244mg 26%
Zinc 2mg 19%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.