Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta

Yogurt-Date Chutney

1 qt Greek Yogurt (strained)
1 cup dates pitted & chopped into ½” pieces
1 ea red onion, thinly sliced
2 TB cumin seed, toasted
1 ½ tsp cinnamon
2 ea limes, juiced
2 TB honey
¼ cup cilantro, chopped
to taste kosher salt


  1. Mix all ingredients together & chill until ready to serve

Curried Sweet Potatoes

6 ea sweet potatoes
2 TB madras curry powder
to taste kosher salt
½ cup canola oil (for cooking)


  1. Peel potatoes and cut in half lengthwise. Then cut into ½” slices (1/2 moons).
  2. In a large sauce pot, bring water to boil with enough salt in the water to taste of the ocean. Drop potatoes in water and cook until just tender. Remove to an ice bath to stop cooking quickly. Drain and pat dry with paper towels.
  3. In a sauté pan, heat oil over medium heat and lightly fry potatoes on both sides, until golden brown. Place potatoes on a paper towel to drain, and season with salt and curry powder. Reserve.

Marinated Mustard Greens

2 bunches Mustard greens, washed & torn into bite-sized pieces
1 ea Vidalia or sweet onion
½ cup extra virgin olive oil
¼ cup honey
2 TB lemon juice
to taste kosher salt
½ cup Decimal Place feta (crumbled)
½ cup toasted almonds, chopped


  1. Place all ingredients except mustard greens into a blender and blend until smooth.
  2. In a large bowl, gently “massage” the greens with the mixture until coated. Adjust seasoning as desired.

To serve

  1. Place madras curried sweet potatoes on a platter and top with yogurt chutney.
  2. Place dressed greens atop the potatoes and garnish with goat cheese feta crumbles and toasted nuts.