Healthy Recipes

Curried Sweet Potato Salad

By September 27, 2016 October 3rd, 2016 No Comments

curriedsweetpotatosalad_257Serves: 6 to 8 (makes about 8.5 cups salad; 1 cup dressing)


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
  • ½ cup sliced almonds (plus extra for garnish)
  • 2 ribs celery, sliced (about ¾ cup)
  • 4 green onions, white and green parts, sliced

Creamy Curry Dressing:

  • ½ cup water
  • 2 ounces raw, unsalted cashews (about ½ cup)
  • ¼ cup orange juice
  • 1 teaspoon curry powder
  • 1 medium clove garlic, sliced
  • 1 teaspoon orange zest


  • To make the dressing, be sure to zest the orange first before juicing it. Set the zest aside.
  • Place all of the remaining ingredients (water, cashews, orange juice, curry powder, and garlic) 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 when pierced with a knife but not falling apart, 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, raisins, almonds, celery, 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 as is, or topped with sliced almonds, if desired


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