Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.
According to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. Due to their high carbohydrate content, they’re an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy. Additionally, the antioxidants help reduce inflammation and aid in muscle repair, meaning sweetpotatoes can help both your endurance and recovery.
Makes: 6 Servings
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1/4 cup balsamic or white vinegar
- 4-6 sweetpotatoes, peeled and diced (6 cups)
- 2 teaspoons, plus 1 tablespoon, olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 1/2 bunches curly kale, rinsed and chopped (7-8 cups)
- 1/2 large lemon, juice only
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 large avocado, pitted and diced
- 1/2 cup cranberries
- 1/2 cup coarsely chopped almonds
- 1/4 cup red onion, chopped
- 1/2-3/4 cup feta or goat cheese
Preheat oven to 375 F.
Place sweetpotatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweetpotatoes and place potatoes on large sheet pan. Bake 35-40 minutes until tender, flipping once during baking.
Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
To make dressing: In bowl, whisk syrup, olive oil and vinegar.
In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweetpotatoes and cheese. Toss with salad dressing and serve.