Warm Spiced Sweet Potato Salad

Warm Spiced Sweet Potato Salad

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Warm Spiced Sweet Potato SaladWill one more summer BBQ featuring mayonnaise-laden white potato salad put you (and your healthy intentions!) over the edge? Adapted from a Tufts University recipe, this is a colorful and healthy twist on the tired out summertime classic. It features sweet potatoes, a zesty citrus dressing and vitamin-rich spinach. The sweet potatoes are rich in beta-carotene and vitamin C, which promote joint health. What’s more, even the seasonings have healthy benefits. Ginger and turmeric have anti-inflammatory properties and the cinnamon helps control blood sugar.

Ingredients

  • 1/3 cup thinly sliced red onion
  • 3 tbsp sliced almonds
  • 2 3/4 cups sweet potatoes peeled and cut into 3/4 chunks
  • 1/4 cup fresh orange juice
  • 4 tsp lemon juice
  • 1/2 tsp honey
  • 1/2 tsp minced garlic
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper
  • 2 tbsp extra virgin olive oil
  • 4 cups baby spinach (washed & dried)

Preperation

  1. Place almonds in microwave-safe bowl and microwave at High 1 to 2 minutes, or until fragrant and lightly toasted. (Alternatively, spread almonds in small baking pan; toast in 350-degree oven 10 to 15 minutes.) Let cool.
  2. Meanwhile, place sweet potatoes in a large saucepan. Cover with water and bring to a simmer. Reduce heat to medium-low, cover and cook 5 to 7 minutes or just until tender but still firm. Drain.
  3. While sweet potatoes are cooking, whisk orange juice, lemon juice, garlic, cinnamon, ginger, turmeric, salt and pepper in large bowl. Whisk in oil. Reserve 3 tablespoons of this dressing for spinach.
  4. Add hot sweet potatoes to dressing in bowl. Slice onions and add to sweet potatoes; toss gently with rubber spatula to mix. Toss spinach with reserved 3 tablespoons dressing in a large bowl. Mound spinach on 4 plates. Top with sweet potato salad and sprinkle with toasted almonds. Serve warm.

YIELD: 4 servings (3/4 cup sweet potato salad and 1 cup spinach salad).

PER SERVING: Calories: 210. Total fat: 9 grams. Saturated fat: 1 gram. Cholesterol: 0 milligrams. Sodium: 220 milligrams. Carbohydrate: 33 grams: Fiber: 5 grams. Sugars: 8 grams. Protein: 3 grams. Vitamin A: 350% DV. Vitamin C: 45% DV.