Prep Time: 10 mins
Total Time: 30 mins
Makes 4 servings
6 Tbs white balsamic vinegar
4 Tbs olive oil
2 garlic cloves, pressed or minced small cloves
2 tsp maple syrup
salt to taste
8 cup kale, shredded
1 sweet potato, peeled and chopped cut into bite sized cubes
1/4 cup raw walnuts
1/2 cup feta cheese, crumbled optional
Wash and shred kale, removing spines first.
Peel and chop sweet potato.
Preheat oven to 350°F.
Place sweet potato in a bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-lined baking sheet and bake until soft and edges are browned; about 20 minutes.
Add remaining oil, vinegar, garlic, and maple syrup in a mason jar. Shake to emulsify.
Place kale in large bowl. Massage leaves for 3 minutes until softened.
When sweet potatoes are done, remove from oven and let cool. Add to kale along with walnuts and feta cheese [if using].
Toss with dressing just before serving.
Note: Hands down my favorite salad! I strongly encourage you to try this beautiful recipe which is a beautiful blend of sweet, savory, and crunchy. If you use mature kale leaves, don't skip the steps of removing the center tough rib and then massaging the leaves between your fingers for a few minutes. This tenderizes the chewy fibers in the kale. Make this salad ahead, and use for easy lunch and dinner sides. The sturdy kale leaves will hold up in the refrigerator. And lastly if you enjoy the dressing as much as I do, batch prepare to enjoy on salads and veggies all week long.
Recipe Source: Living Plate RX