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