Roasted Sweet Potato Salad with Citrus-Curry Dressing

The peppery bite of arugula leaves pairs deliciously with tender sweet potatoes, crisp apple chunks and the distinctive curry dressing.

Ingredients:

Salad
	Spiced Walnuts (optional, see Chef's Corner)
3	large sweet potatoes, peeled (about 2 lb/1 kg)
1	tbsp (15 mL) olive oil
	Salt and coarsely ground black pepper
1	medium Red Delicious apple, cored and diced
1/2	cup (125 mL) diced celery
1/4	cup (50 mL) thinly sliced green onions with tops
1	package (5 oz/150 g) fresh arugula
Dressing
1/4	cup (50 mL) light mayonnaise
1/4	cup (50 mL) fresh orange juice
1	tbsp (15 mL) prepared stone-ground Dijon mustard
1	tsp (5 mL) curry powder
1	tsp (5 mL) orange zest

1. If desired, prepare Spiced Walnuts and set aside. For salad, preheat oven to 450°F (230°C). Cut potatoes crosswise into 1/2-in. (1 cm) slices; cut slices into quarters. Brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Arrange potatoes in a single layer on bar pan; season with salt and black pepper. Bake 22-24 minutes or until potatoes are tender and begin to caramelize, stirring halfway through baking. Remove from oven; cool slightly. Place potatoes in Stainless (4-qt./4 L) Mixing Bowl. Add apple, celery and green onions. Gently wash arugula in Salad and Berry Spinner; spin dry.
2. For dressing, whisk ingredients in Small Batter Bowl until well blended. Drizzle 1/3 cup (75 mL) of the dressing over potato mixture; toss gently to coat.
3. For each serving, place arugula on serving plate; drizzle with some of the remaining dressing. Mound potato mixture over arugula. Sprinkle with Spiced Walnuts, if desired.

Yield: 6 servings

Nutrients per serving: (about 1 1/2 cups/375 mL): Calories 190, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 32 g, Protein 4 g, Sodium 250 mg, Fiber 6 g

U.S. Diabetic exchanges per serving (about 1 1/2 cups/375 mL): 1 starch, 1 fruit, 1 fat (1 carb)

Cook's Tips: To make Spiced Walnuts, preheat oven to 350°F(180°C). Line Small Bar Pan with Parchment Paper. Whisk 1 egg white in Small Batter Bowl until frothy. Add 1/2 cup (125 mL) walnut halves, tossing to coat. Arrange walnuts in a single layer over parchment. Combine 2 tbsp (30 mL) brown sugar and 1/4 tsp (1 mL) Cinnamon Plus® Spice Blend or Korintje Cinnamon; sprinkle over walnuts. Bake 18-20 minutes or until nuts begin to brown. Remove from oven. Cool completely.