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Roasted Curried Apple Potato Salad

3.8

(3)

Roasted curried apple and potato salad with kale on a white plate.
Roasted Curried Apple Potato SaladEvi Abeler

This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.

Recipe information

  • Yield

    Serves 4

Ingredients

2 pounds red potatoes, halved and quartered
2 tablespoons extra-virgin olive oil
1/2 Fuji or Honeycrisp apple, halved and cut into thin slices
3 cups curly kale leaves, torn

Dressing:

3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
3 tablespoon Dijon mustard
1 tablespoon curry powder
2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
1 tablespoon fennel or caraway seeds (optional)

Preparation

  1. Step 1

    Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.

    Step 2

    Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.

    Step 3

    While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.

    Step 4

    Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!

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Recipe from Clean Green Eats, by Candice Kumai, Copyright © 2015, published by HarperWave.
TagsSaladPotato SaladRed Skin PotatoPotatoRoot VegetableVegetableKaleLeafy GreensAppleFruitSideLunchDinnerBreakfastDairy FreeGluten FreeVegetarianVeganEasyRoastSummerHarper CollinsCookbooks
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