Anti-Inflammatory Sweet Potato Salad

Ingredients

• 2 lb sweet potatoes, scrubbed and cut into 1/3-inch-thick half-moons (about 6 cups)
• 2 tbsp extra-virgin olive oil
• 3/4 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/8 tsp salt
• 3 tbsp extra-virgin olive oil
• 2 tbsp cider vinegar
• 1 tbsp tahini
• 2 tsp orange marmalade
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 8 cup packed stemmed and torn curly kale
• 1/2 cup lightly packed torn fresh mint leaves
• 1 cup fresh cherries, pitted and halved
• 1 medium avocado, sliced
• 1/4 cup crumbled feta cheese or creamy goat cheese
• 1/4 cup unsalted roasted pepitas

Instructions

1. To prepare sweet potatoes: Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss potatoes, 2 tablespoons oil, 3/4 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon cayenne and 1/8 teaspoon salt in a large bowl until evenly coated. Spread in an even layer on the preheated baking sheet. Roast, stirring once, until browned and tender, 25 to 30 minutes. Let cool to room temperature on the pan, about 10 minutes.
2. Meanwhile, prepare dressing: Whisk 3 tablespoons oil, 2 tablespoons vinegar, 1 tablespoon tahini, 2 teaspoons marmalade, 1 teaspoon mustard and 1/4 teaspoon salt together in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.
3. To prepare salad: Combine 8 cups kale and 1/2 cup mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes. Add the roasted sweet potatoes, 1 cup cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, 1/4 cup feta (or goat cheese) and 1/4 cup pepitas. Additional reporting by Carrie Myers, M.S. and Linda Frahm