Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Roasted Sweet Potato and Swiss Chard Salad

Sweet Potato Swiss Chard Salad 2 - The Duo Dishes

With so many great winter vegetables up for grab, it’s easy to keep salads interesting. This one features cubes of roasted sweet potatoes and shredded swiss chard, which is not only colorful, but complementary. Stud the salad with crunchy almonds and sweet dates, and you have a very hearty and satisfying side dish or vegetarian meal.

For the full post, head over to The Duo Dishes.

Roasted Sweet Potato and Swiss Chard Salad – Serves 4 to 6
1 large sweet potato, peeled and cut into ½″ pieces
2 large bunches rainbow swiss chard, stems removed & thinly sliced
⅓ cup sliced almonds, toasted
⅓ cup whole pitted dates, roughly chopped
¼ cup champagne vinegar
2 tablespoons orange juice or pineapple juice
½ cup grapeseed oil, plus more for cooking the sweet potatoes
2 teaspoons Dijon mustard
¼ teaspoon fine sea salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
Preheat the oven to 400 degrees.
In a medium bowl, toss the sweet potato chunks with a little olive oil, and season with salt and pepper. Spread the cubes onto a baking sheet, and roast for 30 minutes. Toss halfway through. Remove from the oven, and cool slightly.
While the potatoes cook, pour the champagne vinegar, Mandarin orange juice, grapeseed oil, Dijon mustard, salt and pepper into a medium bowl. Whisk well to combine.
In a large serving bowl, lightly mix the cooked sweet potatoes and swiss chard. Sprinkle the almonds and dates on top, then dress with about half of the vinaigrette. Serve the remaining vinaigrette on the side.

Chrystal Baker is a freelance culinary assistant, blogger, and food and events contributor for CBS Los Angeles and Basil Magazine. She is the creator of the recipe blog, The Duo Dishes, as well as her personal site, Any and Everywhere.

About The Duo Dishes

Chrystal Baker is a private cook, recipe developer, culinary production artist and freelance contributor to, as well as a culinary production team member for various TV shows, commercials, photo shoots and online content. She maintains, a Los Angeles-based food blog that features dishes influenced by family tradition, regional fare and worldly flavors. She also shares travel stories and links to published work via a personal blog, You can follow her trail on Instagram and Twitter-- @AnynEverywhere and @TheDuoDishes.


This entry was posted on December 24, 2014 by in 2014, Recipe and tagged , , , , , .

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Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.

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