Curry Sweet Potato Salad
A great twist on a potato salad. A great balance of sweet, salty, crunchy and creamy. You will have people asking for the recipe.
- 2 med-large sweet potatoes washed and diced
- 2 tbsp olive oil
- 2 cups broccoli florets
- 1 red bell pepper diced
- 1/4 cup dried cranberries
- 1/2 cup cashews chopped
- 1/2 cup cilantro chopped
- 2 green onions chopped
Creamy Curry Dressing
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1.5 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp garam masala optional
- 1/2 tsp salt
- 1 tbsp water
Preheat the oven to 400 degrees. Place the diced sweet potato on a baking tray, and toss with olive oil, salt and pepper. Bake for 20-25 mins until crispy and golden brown. When they are done, let cool for 10 minutes.
Meanwhile, place the broccoli florets in a steamer, and steam until they are tender, but crisp, about 2 minutes. Once cooled, roughly chop the broccoli.
In a large bowl, add sweet potatoes, broccoli, red pepper, cashews, cilantro, green onions, and cranberries
In a measuring cup or small bowl, mix together mayonnaise, Greek yogurt, curry powder, cumin, garlic powder, and the garam masala. The dressing will be thick, so add one tablespoon of water to thin it out a little bit.
Add the dressing to the bowl with the vegetables, and gently fold in until all the ingredients are combined.
Can be served at room temperature, or chilled.