Kale Salad with Caramelised Sweet Potato and Maple Roasted Walnuts
By not-recognized
Published on 10 March 2022
Raw crunchy kale, hardly seems very appetising, but with a little bit of magic it really becomes delicious. The key to a good kale salad is a thick, creamy, tantalising dressing and a massage (not for you, for the kale!). However bizarre massaging your kale may sound, it let’s the dressing ooze into the leaves and wilts the kale making it soft and easy to digest. Recipe kindly provided by Naturally Sassy.Time and servings
45 minsTotal time
2Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 180 g of fresh kale
- 1 avocado
- 2 sweet potatoes
- 1 pinch of cinnamon
- 40 g of walnuts
- 2 tablespoons of maple syrup
- 3 tbsp of olive oil
- 2 tablespoons of tahini
- 0.5 lemon, juiced
- 0.5 orange, juiced
- 0.5 tbsp of tamari
- 0.5 pomegranate
Method
Step 1
Preheat the oven to 190 degrees Celsius.Step 2
Start by pealing the sweet potato and chopping them into small bite sized cubes, line on a roasting tray, drizzle with olive oil a tsp of cinnamon and place in the oven for 30 minutes.Step 3
Meanwhile wash the kale, and remove any hard stems.Step 4
Mix all ingredients for the dressing in a bowl. Pour the dressing into the bowl with the kale, and massage for approx 3 minutes, until the kale softens/wilts.Step 5
Add the walnuts to a bowl with the pure maple syrup and olive oil, mix well and add to the tray with the sweet potato wedges for 2-3 minutes before removing.Step 6
Slice your avocado into cubes and add to the salad with the pomegranate seeds and the roasted sweet potato wedges. Toss well, and plate, sprinkling with toasted walnuts. Enjoy!