Sweet potatoes, kale and almonds are three of those staple items that I always have on hand, especially at this time of year. Although I like to have salad for dinner most nights, when it gets freezing (it was 20 degrees in Boston this morning) I hate the idea of eating something cold. Enter warm sweet potato, kale and almond salad.
Roasted sweet potatoes and almonds are full of fall flavor. Kale is lightly braised so that it is warm but retains much of it’s raw nutritional value. Mustard, lemon and maple syrup add a sweet and sour tang that becomes more like a sauce rather than a cold dressing. The sweet potatoes add the comforting carbs and the almonds add the roasted crunch.
Finally, the apple and cheese combination; you can’t go wrong with sweet and savory. When I was living in London, Josh (kind of) came around to the whole fruit and cheese thing too. One night we went to St. John Bread and Wine, a farm to table restaurant across from Spitalfields Market, and I decided to order the Eccles Cake and Lancashire cheese for dessert. He hated it. What the f*&# is this? And then something happened. When we got back to my apartment, he wanted more. Although the Eccles Cake and cheese is not something we can recreate every day, this salad is. Cheap, simple, nutritious and seasonally appropriate. To add more substance to the meal, try with a side of Vegan Gluten Free Cornbread. Enjoy!
Recipe adapted from Real Simple
- 2 large sweet potatoes, cut into ¾ inch pieces
- 4 tablespoons olive oil or coconut oil
- salt and pepper
- 2 tablespoons mustard
- 3 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- bunch of kale (I used about 8 loosely packed cups)
- 1 apple
- ¼ cup roasted almonds
- ¼ cup shredded parmesan (optional)*
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the cut sweet potatoes with enough oil to lightly coat (I used 1 tablespoon) and season with salt and pepper.
- Spread the sweet potatoes onto two baking sheets and roast until browned and crispy, about 30 minutes, tossing once halfway through. Let cool slightly.
- Thinly slice the apple into ¼ inch by ½ in pieces and roughly chop the roasted almonds.
- To make the dressing, whisk together two tablespoons of the oil, lemon juice, mustard, liquid sweetener and salt and pepper to taste.
- Roughly chop the kale into smaller pieces.
- Add one tablespoon of oil to a large skillet and cook the kale over medium heat until steam begins to escape and is just warm.
- Remove from heat and add the dressing, sweet potatoes, apple, almonds and mix well. Garnish with shredded parmesan if using.