Cook Share and Feast

Here is a very simple Kale salad with roasted sweet potatoes.  When I was working in New York City, I always go to the Whole Foods market to get lunch.  They have healthy salad bar and hot dishes – buffet style.  In fall, this Kale salad is one of my favorite.  They make this salad in different ways during fall season.  This recipe is somewhat based on what I bought at Whole Foods Market – based on the ingredients in the salad and taste.  They also sell a sweater version of this salad probably with some added dressings which I have not tried.

Ingredients:

• 1 medium sweet potato
• 4 oz fresh curly leave kale
• 1/4 cup walnuts lightly toasted
• 1/4 cup dried cranberries
• Extra virgin olive oil + 2 teaspoons extra virgin olive oil
• Feta cheese (Optional)

For the dressing:

• 1 teaspoon extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon pure honey
• salt to taste

Method:

• Preheat oven to 375 F
• Peel and cut sweet potatoes into 1/2 inch cubes
• Add cut sweet potatoes to a cookie sheet and generously sprinkle with extra virgin olive oil.  Mix to combine.  Bake for about 30 – 40 minutes.
• Wash kale and dry completely.  Tear them into rough pieces.
• Add the 2 teaspoons oil to a large skillet and saute kale for about 5 minutes.  If the skillet becomes too hot or the leaves start browning, lower the flame and sprinkle a little water at a time.
• Transfer cooked kale and roasted potatoes to a salad bowl and let cool.
• Mix in dried cranberries, and walnuts
• Add salad dressing and mix well.
• Transfer to 3 salad bowls and sprinkle with feta cheese if you like

For the dressing:

• In a small bowl mix together all dressing ingredients