Sweet Potato Kale Salad
Sweet potato kale salad roasts cubed sweet potato at 210 degrees Celsius for 20 to 25 minutes until the edges caramelize, then combines it with kale that has been torn into bite-size pieces and massaged with a Dijon mustard, lemon juice, honey, and olive oil dressing. The roasted sweet potato's caramelized starch sweetness plays against the mustard's sharp bite, while toasted almonds deliver a nutty crunch and dried cranberries punctuate with tart sweetness. Massaging kale with the dressing for about one minute breaks down the tough cell walls, turning the leaves from fibrous and chewy to tender and absorbent. Cooling the sweet potato fully before tossing prevents residual heat from wilting the kale.
Adjust Servings
Instructions
- 1
Cube sweet potato and coat with a little olive oil.
- 2
Roast at 210C (410F) for 20-25 minutes, then cool.
- 3
Remove kale stems and tear leaves into bite-size pieces.
- 4
Whisk remaining oil, mustard, lemon juice, and honey.
- 5
Massage kale with dressing, then add sweet potato, almonds, and cranberries.
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