Dan Churchill's Sweet Potato Salad


For the Salad:

  • 1 orange sweet potato
  • 1 purple sweet potato
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Pinch of salt & pepper
  • 1 bunch of kale
  • Juice of an orange

For the Dijonnaise:

  • 1 soaked cashews
  • 1 tbsp dijon mustard
  • Juice & zest of 1/2 a lemon
  • 2 tbsp olive oil
  • Pinch of salt & pepper

For the Toppings:

  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup shaved almonds

  • 1/3 cup cranberries


  1. Preheat oven to 400°F.

  2. Peel the sweet potatoes.

  3. Cut the sweet potatoes in 1-inch slices, then cut them into semi circles.

  4. In a bowl, drizzle over the potatoes olive oil, sprinkle the garlic powder, paprika, salt, and pepper. On a baking tray, pour the sweet potatoes. Roast for 20-25 minutes. or until the potatoes are golden.

  5. While the potatoes are roasting, pull the kale leaves off from the stems and finely slice, dress with the orange, 1 tbsp of olive oil, salt & pepper.

  6. Combine all the ingredients for the dijonnaise in a blender or bowl and mix until combined.

  7. To assemble, layer dijonnaise on the base then layer on crispy potatoes. Place a handful of kale on top. Sprinkle over the toasted pumpkin seeds, shaved almonds, and cranberries. Drizzle the dressing on top.