Warm Kale, Sweet Potato, Pecan, and Apricot Salad!
This warm kale salad celebrates the earthy sweet harvest of the winter season. The visually vibrant orange from the roasted sweet potato together with subtle spices is guaranteed to bring on bright and warm feelings, even on a cold winter day. This salad comes together quickly and easily and is equally nourishing and delicious. Blanching the kale is a simple trick to tenderizing these sturdy greens.
Prep time: 10 mins
Cook time: 20 mins
Serves 2 as entree / 4 as side
Salad Ingredients:
• 1.25 lbs. sweet potatoes, peeled, chopped into 3/4 inch pieces
• 1 shallot, finely chopped
• 1 Tbsp. olive oil
• 1/2 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 1 large apple, peeled, chopped
• 1/4 cup pecans
• 1/4 cup dried apricots
• 1 bunch kale, stems chopped off
Mustard Seed Dressing:
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 generous tablespoon of your favorite mustard
• 1 Tbsp. mustard seeds
• 1/4 tsp. salt
• fresh ground pepper
Directions:
1. Place sweet potatoes and shallots on a baking sheet, toss with 1 tablespoon of olive oil, the spices (cinnamon and cayenne) and a pinch of salt and pepper. Put in cold oven (see tip below) and roast at 400F for 10 minutes. After 10 minutes of roasting add the chopped apple to the mix and roast for 5 minutes more. Sweet potatoes are done when you can easily pierce them with a fork.
2. While the veggies are roasting prep the kale (see tip below), chop the pecans and apricots and make the dressing.
3. For the dressing combine all the ingredients into a jar with a lid and shake it up! Or simply whisk ingredients together in a glass with a fork.
4. Lay the blanched kale out on a serving platter and top with the warm roasted veggies, pecans, apricots and dressing.
Tips:
• Don't preheat your oven when roasting sweet potatoes. When you start roasting the sweet potatoes with a cold oven the potatoes cook more evenly and develop an enhanced sweeter flavor.
• Simply blanching the kale makes for the most tender greens. Stack the kale leaves on top of each other and chop the greens starting from the base of the leaves. Place the chopped kale leaves in a colander in the sink. Pour boiling water over the greens, tossing once to evenly distribute the heat. Immediately rinse the greens with cold water. Let drain to dry or lightly towel dry. The beautiful bright green kale leaves will be tender and delicious - perfect for your salad.
View our current harvest:
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Prep time: 10 mins
Cook time: 20 mins
Serves 2 as entree / 4 as side
Salad Ingredients:
• 1.25 lbs. sweet potatoes, peeled, chopped into 3/4 inch pieces
• 1 shallot, finely chopped
• 1 Tbsp. olive oil
• 1/2 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 1 large apple, peeled, chopped
• 1/4 cup pecans
• 1/4 cup dried apricots
• 1 bunch kale, stems chopped off
Mustard Seed Dressing:
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 generous tablespoon of your favorite mustard
• 1 Tbsp. mustard seeds
• 1/4 tsp. salt
• fresh ground pepper
Directions:
1. Place sweet potatoes and shallots on a baking sheet, toss with 1 tablespoon of olive oil, the spices (cinnamon and cayenne) and a pinch of salt and pepper. Put in cold oven (see tip below) and roast at 400F for 10 minutes. After 10 minutes of roasting add the chopped apple to the mix and roast for 5 minutes more. Sweet potatoes are done when you can easily pierce them with a fork.
2. While the veggies are roasting prep the kale (see tip below), chop the pecans and apricots and make the dressing.
3. For the dressing combine all the ingredients into a jar with a lid and shake it up! Or simply whisk ingredients together in a glass with a fork.
4. Lay the blanched kale out on a serving platter and top with the warm roasted veggies, pecans, apricots and dressing.
Tips:
• Don't preheat your oven when roasting sweet potatoes. When you start roasting the sweet potatoes with a cold oven the potatoes cook more evenly and develop an enhanced sweeter flavor.
• Simply blanching the kale makes for the most tender greens. Stack the kale leaves on top of each other and chop the greens starting from the base of the leaves. Place the chopped kale leaves in a colander in the sink. Pour boiling water over the greens, tossing once to evenly distribute the heat. Immediately rinse the greens with cold water. Let drain to dry or lightly towel dry. The beautiful bright green kale leaves will be tender and delicious - perfect for your salad.
View our current harvest:
Browse our Products