Spinach, Mango and Curried Sweet Potato Salad

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

When I’m home in Boston, lunch and dinner always is made with a side salad: mixed greens, olive oil, balsamic vinegar, salt and pepper. That’s it. I usually eat it first before enjoying the more creative part of the meal; the quinoa pizza, sweet potato shepherd’s pie, empanadas, etc. What I love about Yotam Ottolenghi cookbooks is that the line between the side salad and main entree is blurred. All of his salad recipes are creative and exciting enough to be the part of the meal that you look forward to.

Since my parents were going away this Easter, Isabel and I went to my parents house last weekend. They have the entire Ottolenghi library and Isabel and I always find ourselves bookmarking a lot of recipes (often adapted to be gluten free or dairy free) and making way too many grocery store trips. This past weekend we had some mangos on hand, so we went for an adaptation of the Alphonso Mango and Curried Chickpea Salad from Plenty More. Instead of chickpeas, we used roasted sweet potatoes and created an Indian-spiced coconut dressing that would be great on other salads and roast vegetables, so don’t worry if you have extra.

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipeWHY IT’S HEALTHY// Spinach, mango and curried sweet potato salad is gluten free, dairy free, vegan and paleo. Made from all whole food ingredients, it’s simple to prepare and full of nutrients. Spinach is a great source of vitamin A and K, manganese, folate, magnesium and iron. Spinach leaves also contain high levels of chlorophyll and health promoting carotenoids. Sweet potatoes are nutrient dense: high in vitamin B6 (prevents degenerative diseases), vitamin C (boosts collagen production), vitamin D (helps mood and supports the thyroid), iron (helps us resist stress) and magnesium (promotes relaxation). One serving of sweet potato also contains double the amount of the recommended amount of vitamin A. //

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipeSpinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipeSpinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipeSpinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

Spinach, Mango and Curried Sweet Potato Salad
Prep time
Cook time
Total time
Spinach, mango and curried sweet potato salad is packed with Indian flavor and full of texture. Gluten free, dairy free, paleo and vegan.
Recipe type: Entree
Cuisine: Indian
Serves: 4-6 servings
For the salad:
  • 1 small cauliflower, broken into small florets
  • 3 small sweet potatoes, diced
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon sugar
  • 1 large onion, sliced
  • 1 large mango, diced
  • 1 jalapeño, seeded and finely chopped
  • 1½ cups cilantro leaves, chopped
  • 2 oz baby spinach leaves
  • ¼ cup unsweetened coconut flakes
  • salt
For the dressing:
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • ¼ teaspoon garam masala
  • ½ teaspoon curry powder
  • 3 tablespoons full fat coconut milk (the thick part that separates from the water)
  1. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the diced sweet potatoes and cauliflower with olive oil, a bit of salt and pepper. When preheated, spread the sweet potatoes and cauliflower evenly on rimmed baking sheet, and roast for 20-30 minutes, stirring halfway through, until golden brown. Set aside.
  2. Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begins to pop.
  3. Use a spice grinder to crush them into a powder along with the curry, turmeric, sugar and ½ teaspoon of salt. Set aside.
  4. In the same pan, heat 2 tablespoons of olive oil over medium high heat. Add the onion and cook for 5 minutes, stirring occasionally.
  5. Add the spice mix to the onions and cook stirring for another 5 minutes until the onion is completely soft. Transfer to a large bowl and set aside.
  6. Spread the coconut flakes evenly on a baking sheet and bake for 3-5 minutes until golden brown on the edges, checking frequently so they don't burn.
  7. Make the dressing: mix all the ingredients in a small bowl and stir well to combine.
  8. Add the sweet potatoes and cauliflower to the large bowl with the onion mixture and stir. Add in the diced mango, chile, cilantro leaves and baby spinach and stir well. Add in the desired amount of dressing, mix well, and top with toasted coconut.



  1. says

    This looks great! I honestly struggle to make exciting salads for myself at home unless I’m following a recipe. This looks like a delicious and nutritious one!


  2. says

    love, love the flavor combination here. i would have never thought of putting sweet potatoes and mango together! and i’m a sucker for a toasted coconut. this is one gorgeous salad, can’t wait to put it together in my kitchen. xo

    • says

      I hope you love it! And I just realized that besides the spices and the jalapeño, it’s AIP! Right? Mango and sweet potato are two of my favs so I think any other dressing would be great on this!

  3. says

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