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Roasted Curried Sweet Potato Salad Recipe

Roasted Curried Sweet Potato Salad with Goat Cheese, Pepitas, Green Onion and Roasted Red Pepper Vinaigrette

In Life:

As many of you know, I started going back to the gym this summer. So far I’ve completed nine full weeks of going three days per week. I feel great and I’ve already lost at least seven pounds. Pretty awesome considering I’d gained about 17 in the last year. Anyway – I’m back on track, staying active, and really enjoying myself.

But I know the gym isn’t for everyone. Some people don’t have access to one or just can’t afford it. But there are still plenty of things you can do to stay active. Using your own two feet to walk is one of the cheapest ways to work out. Keeping your body healthy and active is the real key to success. Even if you can’t work out in a gym, you can still walk (or jog) your way to heart health and fitness.

My friends at Earthbound Farm are not only into healthy eating but also healthy living. They’ve developed a community they call Take An Organic Step Forward. It’s a digital program that offers delicious deals, recipes and ideas to incentivize and inspire people to go organic by beginning with small, actionable steps.

This community is over 236,000 people strong and has collectively taken over 1 million steps since the start of the program in 2012. If you think this program might be right for you, sign up here. It’s free to join plus you’ll get coupons in your email box. Now that’s a win/win.

In Cooking:

To celebrate Earthbound Farm’s 1 million step milestone, I figured I’d develop a delicious fall salad recipe. I love salads as meals, and this roasted curried sweet potato salad recipe is pretty much the perfect meatless meal. It’s flavorful, satisfying and filling – all the things that make up a good meal.

Roasted Curried Sweet Potato Salad with Goat Cheese, Pepitas, Green Onion and Roasted Red Pepper Vinaigrette

I’m really excited about all the different ingredients in this salad. Overall, the dish is very simple and straightforward. But when you dig deeper into ingredients like the sweet potatoes and dressing, you see that there’s so much more going on here. At its core, this salad contains greens, roasted sweet potatoes, pumpkin seeds (pepitas), goat cheese, green onion and roasted red pepper vinaigrette. Let’s take a closer look at two of my favorite components…

Key Ingredients for Roasted Curried Sweet Potato Salad

First let’s explore the dressing. Roasted red pepper vinaigrette is a pretty delicious item. It’s a rich viscous salad dressing that’s packed with flavor from the roasted peppers themselves but also from the vinegar and curry powder I’ve added. This dressing is so easy to make, too. Simply add all the ingredients together then blend with an immersion blender or regular blender (if needed). So simple, so delicious.

Roasted Red Pepper Vinaigrette

My other favorite showcase ingredient in this salad are the sweet potatoes. This was really the first time I’ve ever cooked sweet potatoes this way, but this certainly won’t be the last. I kept the peeling on the sweet potatoes because I prefer them that way – more vitamins and substance to the potato. Cutting the sweet potato into smaller pieces meant that the potatoes cooked in about 30 minutes (versus the hour a whole sweet potato takes). Plus the skins were crispy – YUM! I found this to be a far superior way to prepare baked sweet potatoes. And the curry seasonings didn’t hurt any either!

Roasted Curried Sweet Potatoes

While you could use any salad green with this dish, I used the Earthbound Farm’s Power Greens blend. The mix includes baby spinach, baby red and green chards, and baby kale. It’s a nutritional powerhouse waiting to be consumed! Plus I prefer a hearty lettuce in a salad like this one. It helps the meal to be more filling and satisfying than just a regular spring mix or romaine might.

Roasted Curried Sweet Potato Salad with Goat Cheese, Pepitas, Green Onion and Roasted Red Pepper Vinaigrette

One final note – I prefer to chop my greens instead of having whole leaves. I find it to be much easier to eat and much easier to have a well-rounded bite of food. Sometimes whole leaves are hard to eat and leave little room for topping on the fork. And I just don’t like that. So what I do is take a few leaves at a time and then just thinly slice them – almost like shredded lettuce. That’s just me. If you like to keep your leaves whole, then by all means, go for it! There’s no right or wrong in the salad game.

Yield: 2 dinner salads

Roasted Curried Sweet Potato Salad Recipe

This roasted curried sweet potato salad recipe features creamy goat cheese, salty roasted pepitas, and a tangy roasted red bell pepper vinaigrette

Ingredients:

Roasted Curried Sweet Potatoes:

  • 1 pound sweet potatoes, cubed (trim ends off first)
  • 1 tablespoon grape seed oil
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper

Roasted Red Pepper Vinaigrette:

  • 1/3 cup roasted red pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup grape seed oil
  • 1/2 teaspoon yellow curry powder
  • 1/4 teaspoon kosher salt

Finishing the Salad:

  • 6 cups baby greens, chopped
  • 1 recipe roasted red pepper vinaigrette
  • 1 recipe roasted curried sweet potatoes
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons green onion
  • 2 tablespoons toasted pumpkin seeds

Method:

Roasted Curried Sweet Potatoes:

  1. Pre-heat oven to 400 ºF.
  2. Add all ingredients in this section to a mixing bowl and stir well to combine.
  3. Spread on a baking sheet lined with parchment paper.
  4. Bake for 30 minutes. Remove sheet pan from oven and set on a rack to cool before adding to salad.

Roasted Red Pepper Vinaigrette:

  1. Add all ingredients in this section to a tall narrow container and puree with an immersion blender.
  2. Alternately, use a regular blender or food processor if needed.
  3. Set aside until ready to dress the salad.
  4. Yield: 2/3 cup dressing

Finishing the Salad:

  1. Split the greens between two large dinner plates.
  2. Drizzle half of the dressing on each.
  3. Top each with half of the remaining ingredients: curried sweet potatoes, crumbled goat cheese, green onion and toasted pumpkin seeds.
  4. Serve and eat immediately.

Prep:15 min

Cook:30 min

Total:45 min

Print Recipe

Disclosure: Earthbound Farm sent me a press release with information on their Take an Organic Step Forward program. To purchase the lettuce blend, I used a coupon they gave me (and other attendees) at the BlogHer Food Conference in June. I covered all other costs. All opinions expressed are sincere and my own.

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