Sweet and Smokey December Kale Salad

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One recipe that combines some of the peak seasonal ingredients in December but can certainly be enjoyed all year long! This salad is great to make ahead because the kale doesn't get soggy when dressed the night before. In fact it is better when the acid in the vinaigrette has time to penetrate the kale.

Sweet and Smokey Kale Salad

4 SERVINGS - 15 MINUTE PREP - 25 MINUTE BAKING TIME

SMOKEY SWEET POTATOES:

  • 2 Tbsp of reduced sodium soy sauce (or tamari if gf)

  • 1/4 teaspoon liquid smoke (by bbq sauce aisle)

  • 2 Tbsp Maple syrup

  • 1-2 Tbsp olive oil

  • 1/4 tsp nutmeg

  • 1/2 tsp cumin

  • 1/2 tsp ground coriander

  • 1 pound of cubed sweet potatoes or squash- about 4 cups (the smaller and more evenly cut, the faster the cooking time will be)

SALAD DRESSING:

  • 1 ripe avocado (1/2 cup)

  • 2 Tbsp apple cider vinegar

  • 1/2 tsp dijon mustard

  • 1 cutie or clementine

  • 1.5 Tbsp pure maple syrup

  • 1/4 tsp salt and pepper

SALAD:

  • 1 bundle of curly kale chopped into bite size pieces

  • Pomegranate seeds for topping

  • Golden kiwi for topping

  • 2 Tbsp flax meal for topping or pumpkin seeds

Directions:

  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.

  2. In a large bowl, whisk together soy sauce, liquid smoke, maple syrup, olive oil, nutmeg, coriander, and cumin. Add the cubed sweet potatoes and mix together until all pieces are saturated with marinade.

  3. Add dressed sweet potatoes to cookie sheet, drizzling any remaining marinade onto the sweet potatoes. Bake for 15 minutes, toss sweet potatoes and bake for another 10 minutes until sweet potatoes are nice and soft with some caramelizing on the edges. Add more time as needed.

  4. While sweet potatoes cook, add all ingredients for salad dressing in blender and process until smooth. Taste test and adjust as needed. Add chopped kale to a big bowl and drizzle dressing (as much or as little as your preference) on the greens. Use your hands to mix in the vinaigrette, squeeze/massage the kale, which will help break down some of the fiber, making it easier to eat. Taste test the greens and add more vinaigrette as needed.

  5. Top with flax, golden kiwi, pomegranate and smokey sweet potatoes. Smokey sweet potatoes can be served hot or cooled down.


Calories per serving: 447 grams of protein: 8.7 grams of fiber: 14.7 % daily vitamin A: 710%