Curried Sweet Potato Salad

This recipe is by Cathy Fisher, and is featured in her book Straight Up Food:

December 4, 2020

For the salad:

2 pounds sweet potatoes, peeled and cut into 3/4 inch chunks

2 cups coarsely chopped fresh spinach leaves

2 ribs celery, sliced or chopped (about 2/3 cup)

1/2 cup raisins (brown or golden)

1/2 cup sliced almonds (plus extra for garnish; optional)

4 green onions, white and green parts, sliced

Creamy Curry Dressing:

1 teaspoon orange zest

1/2 cup water

2 ounces raw, unsalted cashews (about 1/2 cup)

1/4 cup orange juice

1 teaspoon curry powder

1 medium clove garlic


• To start the dressing, zest the orange first before juicing it. Set the zest aside.

• Place all of the dressing ingredients, except the orange zest, 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, but not falling apart when pierced with a knife (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, celery, raisins, almonds, 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, plain or topped with diced almonds.


For a lower-fat dressing, substitute 3/4 to 1 cup of cooked white beans for the cashews.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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