Swiss Chard & Sweet Potato Salad with Tahini Dressing and Pecans
This Swiss Chard & Sweet Potato Salad with Tahini Dressing and Pecans is a winter winner. Sweet potatoes provide grounding and are easy to digest, Swiss chard supports healthy circulation and brings a touch of earthiness, while turmeric lends its anti-inflammatory magic. Topped with toasted pecans and a creamy tahini dressing, this Ayurvedic-inspired salad is warming, nourishing, and deeply satisfying.
why this recipe is good for us:
1. Sweet Potatoes
Vata Benefits: Sweet potatoes are grounding and nourishing, making them an excellent choice for calming Vata. Their natural sweetness and moist quality counteract Vata’s tendency toward dryness and instability.
Digestive Support: Their soft, easy-to-digest texture soothes an overstimulated digestive system, common in Vata imbalances.
Nourishment: Sweet potatoes provide sustained energy and are rich in vitamins A and C, supporting immunity and skin health, which are often compromised in Vata-dominant individuals.
2. Swiss Chard
Vata Benefits: When cooked, Swiss chard becomes soft and nourishing, making it suitable for Vata. Its slightly sweet and earthy flavor helps ground the nervous system and reduce feelings of lightness or unsteadiness.
Blood Nourishment: Packed with iron and antioxidants, it supports healthy circulation and vitality, helping to combat the fatigue that Vata types can experience.
Gentle Detoxification: Cooked Swiss chard supports liver health and digestion without being overly harsh, which is important for maintaining balance in Vata.
3. Turmeric
Vata Benefits: In small amounts, turmeric gently warms and grounds Vata, supporting proper digestion and circulation. It reduces the coldness and dryness that can exacerbate Vata imbalances.
Joint and Muscle Health: Its anti-inflammatory properties ease the joint and muscle stiffness often associated with Vata.
Immune Support: Turmeric’s ability to strengthen the immune system helps protect against illness, which Vata types may be more prone to during the colder months.
Swiss Chard & Sweet Potato Salad with Tahini Dressing and Pecans
Serves 2-4. Takes approximately 55 minutes to prepare.
This Ayurvedic-inspired warm salad is equal parts grounding, nourishing, and full of love. Perfect for those chilly winter days when you need something hearty but still feel like a salad.
Ingredients:
2 medium sweet potatoes, cubed
2 chicken thighs, bone-in, skin-on (optional)
1 tbsp olive oil or ghee (divided)
1 1/2 tsp salt (divided)
1/2 tsp black pepper (divided)
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1 tsp crushed fennel seeds
1 tsp crushed coriander seeds
1 medium onion, chopped
1 bunch Swiss chard, stems removed and chopped, leaves chopped
2 tbsp tahini
1 tbsp lemon juice
2-3 tbsp warm water
1 tsp maple syrup (optional)
2 tbsp toasted pecans, roughly chopped
Instructions:
Preheat the oven to 400°F. In a small bowl, mix the cinnamon, turmeric, thyme, rosemary, 1 tsp salt, and 1/4 tsp black pepper to create the Warm Winter Spice Blend.
Prepare the sweet potatoes: Place the sweet potato cubes on a lined baking sheet. Drizzle with 1/2 tbsp olive oil and sprinkle with half of the spice blend. Toss to coat evenly. Roast for 25-45 minutes, flipping halfway through, until tender and lightly caramelized.
Season the chicken: Rub the remaining spice blend onto both sides of the chicken thighs. Place them on another baking sheet or an oven-safe skillet. Roast alongside the sweet potatoes for 20-25 minutes, or until the internal temperature reaches 165°F, and the skin is golden and crispy.
Sauté the Swiss chard and onions: In a large skillet, heat the remaining 1/2 tbsp ghee or olive oil over medium heat. Add 1/4 tsp black pepper, the crushed fennel seeds, and crushed coriander seeds and sauté until fragrant. Then add the sliced onions and sauté until soft and slightly caramelized, about 5 minutes. Add the Swiss Chard stems and continue to cook, covered for another 2-3 minutes. Add the Swiss chard and cook until soft, stirring occasionally. Season with the remaining 1/2 tsp salt. Mix well and cook for 2 more minutes.
Prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, warm water, and maple syrup (if using) until smooth and creamy. Add salt and pepper to taste. Adjust the consistency with a bit more water if needed.
Assemble the salad: On a large serving plate or bowl, layer the sautéed Swiss chard and onions as the base. Top with the roasted sweet potatoes and shredded roasted chicken. Drizzle generously with the tahini dressing and garnish with toasted pecans.
Serve and enjoy: This salad is best served warm. Pair it with a cozy tea or warm water to support digestion.
This meal is warming, grounding, and packed with protein, healthy fats, and fiber to keep you satisfied and energized. Enjoy!
