This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.

　　

Ingredients

Serves 4

　　2 pounds red potatoes, halved and quartered

　　2 tablespoons extra-virgin olive oil

　　1/2 Fuji or Honeycrisp apple, halved and cut into thin slices

　　3 cups curly kale leaves, torn

　　

Dressing:

3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise

　　3 tablespoon Dijon mustard

　　1 tablespoon curry powder

　　2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos

　　1 tablespoon fennel or caraway seeds (optional)

　　

Step 1

Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.

　　

Step 2

Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.

　　

Step 3

While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.

　　

Step 4

Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!

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　　Recipe from Clean Green Eats, by Candice Kumai, Copyright © 2015, published by HarperWave.