Warm Kale and Sweet Potato Salad
This warm, comforting salad is full of texture, flavor, and nutrients. Perfect for a nourishing lunch or dinner!
Servings: 0 people
Ingredients
- 1 tsp oil
- 1 bunch kale de-stemmed, roughly chopped, massaged a bit with lemon juice or touch of oil
- 2 cups thinly sliced red cabbage
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1 large sweet potato cut into 2 cm cubes + salt and pepper for seasoning + 1 tbsp oil for roasting
- 1/4 cup pine nuts toasted .
- Dressing blend the following until creamy and smooth:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp agave
- 1 small garlic clove
- 1 tsp salt
- 1/4 tsp pepper
- 1.5 tsp dijon mustard
Instructions
- On a baking tray, place sweet potato cubes and drizzle with the olive oil and seasoning. Bake at 375 degrees F for approx 15 to 20 min (may be longer depending on size of cubes) flipping halfway, until tender and lightly browned. Let cool somewhat.
- Meanwhile, in a large pan add the tsp of oil, kale, red cabbage, salt and pepper. Cook over medium heat for 3 min, stirring often. Place lid on and cook another 1 to 2 min until kale is slightly wilted, if hasn't wilted during first few min. Remove to serving bowl, add cooked sweet potatoes, top with pine nuts.
- Remove to serving bowl, add cooked sweet potatoes, top with pine nuts.
Notes
Pine nuts are simple to toast, but you'll need to watch them. Place the pine nuts in a dry pan over medium heat. After a few minutes, they'll start to lightly brown. Stir them almost constantly for the next minute or two until they toast sufficiently, then remove from heat.