Kick Back Spiced Citrusy Sweet Potato Salad.

Name: Kick Back Spiced Citrusy Sweet Potato Salad.
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups sweet potatoes peeled and cut into ¾” chunks; 3 tablespoons sliced almonds, toasted; 2 tablespoons red onion, finely diced (chilled in cold water then drained); 1/4 cup fresh orange juice, add pulp too; 4 teaspoons lemon juice; 1 teaspoon maple syrup, to taste; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/4 teaspoon Himalayan sea salt, to taste; 1/8 teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil; 4 cups baby spinach, chopped or baby kale, deveined, finely chopped; Handful cilantro and parsley, coarsely chopped; A splash of love

AuthorJackie DeKnockCategoryGOURMET WELLNESS, Mind

This is a delicious & healthy twist on the long tired out summertime classic - potato salad! It features anti-aging sweet potatoes, a zesty citrus dressing and the powerful superfood - spinach. The sweet potatoes are rich in beta-carotene and vitamin C. Ginger & turmeric have anti-inflammatory properties and cinnamon helps control blood sugar. With this bowl of healthy ingredients, how can you go wrong? Potato salad will never be the same!

Yields1 Serving

Prep Time20 mins

3 cups sweet potatoes peeled and cut into ¾” chunks

3 tablespoons sliced almonds, toasted

2 tablespoons red onion, finely diced (chilled in cold water then drained)

Citrusy Dressing:

1/4 cup fresh orange juice, add pulp too

4 teaspoons lemon juice

1 teaspoon maple syrup, to taste

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1/4 teaspoon Himalayan sea salt, to taste

1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

4 cups baby spinach, chopped or baby kale, deveined, finely chopped

Handful cilantro and parsley, coarsely chopped

A splash of love

Spread almonds in a small skillet on stovetop to toast on low heat. Watch closely! Let cool.

Meanwhile, place sweet potatoes in a large saucepan. Cover with lightly salted water and bring to a simmer. Reduce heat to medium-low, cover and cook 5 to 7 minutes 5 Minutes or just until tender but still firm. Drain.

While sweet potatoes are cooking, in a medium-sized bowl, whisk together orange juice/pulp, lemon juice, maple syrup, cinnamon, ginger, turmeric, salt and pepper in large bowl. Whisk in oil. Reserve 3 tablespoons dressing for spinach and herbs.

Add hot sweet potatoes to dressing in bowl. Add onion and toss gently to mix.

In a separate large bowl, toss spinach and herbs with reserved 3 tablespoons dressing. Mound spinach on 4 plates. Top with sweet potato salad and sprinkle with toasted almonds. Serve warm.

{GF/DF/V}

Ingredients