Serves 4
This salad is colourful, yummy and will quickly become a fan favourite at mealtimes.
Ingredients
For the salad
3 cups sweet potatoes, peeled and cut into 1-inch pieces
1 cups spinach, chopped
½ cup raisins
½ cup almonds, sliced
1 celery stick, sliced
2 spring onions, sliced whole
For the dressing
½ cup water
½ cup raw cashews
¼ cup freshly squeezed orange juice
1 tbsp curry powder
1 garlic clove, sliced
1 tsp orange zest
Preparation method
- For the dressing, zest the orange and set it aside.
- Place the water, cashews, orange juice, curry powder and garlic into a blender and mix. Set it aside for 15 minutes or so, until the cashews soften.
- Stir the orange zest into the dressing with a fork gently.
- For the salad, place the sweet potatoes into a soup pan and cover with water. Over high heat, bring to the boil, uncovered. Once boiling, reduce the heat to medium-high and cook the potatoes until tender, approximately 10 to 15 minutes. Drain and rinse the potatoes under cold water and set aside.
- Once the potatoes have drained, place them into a large bowl with the spinach, raisins, almonds, celery and spring onions and pour the dressing onto the salad.
- This salad can be served warm or chilled and topped with sliced almonds.