Who says salads are just for summer? Here’s a delicious recipe utilizing winter’s finest ingredients. The best part is, it’s great for pot-luck gatherings and you can make a big batch ahead of time- it will last for several days in the fridge!
- 8 C sweet potatoes* peeled & diced into 1″ cubes
- 1 bunch kale, washed and chopped into thin ribbons
- 1 1/2 C pumpkin seeds, toasted
- 1/2 C red onion, sliced thin
(*we used tri-color sweet potatoes in this recipe. You can also use a mix of sweet potatoes and garnet yams for added color).
For the Dressing:
- 2/3 C cider vinegar
- 3/4 C olive oil
- 2 Tbsp sesame oil
- 1 Tbsp honey or maple syrup
- 1 Tbsp Dijon mustard
- 1/2 tsp cinnamon
- pinch nutmeg
- 2 tsp salt, or to taste
- 1 tsp pepper
- Toss the sweet potatoes with 1 T olive oil and 1 t salt. Roast in a single layer on a baking sheet in a preheated 350 degree oven for about 10-15 minutes, or just until tender.
- Meanwhile, whisk the dressing ingredients together in a large mixing bowl to combine.
- Add the kale, onion, and pumpkin seeds. When the sweet potatoes are cool, add them to the bowl as well. Toss all ingredients together and mix well. That’s it. Enjoy immediately or refrigerate for several days.
*optional ingredients to try: Roasted winter squash, yellow or russet potatoes, carrots, beets, chickpeas, sunflower seeds, cranberries, walnuts, pecans.