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
Very unique salad. Looks great! Thanks for sharing!