Harvest Kale Salad

 
 

This might come as a shock, but I’m actually not a big salad person, so finding ways to eat more raw veggies has always been difficult for me. But I also realized part of the reason I didn’t like salads was because the ones I was trying actually weren’t that good! So I started making my own and let me tell you, this kale salad is one of my favorite salads I’ve ever made! The maple miso dressing is the bomb, and completely necessary to help get the kale softer and easier to chew. Plus all the delicious toppings like the sweet potato, the creaminess from the goat cheese and the juicy bursts of flavor from the pomegranates make this salad super hearty but incredibly delicious too….yeah this is the one!

Tips: Do not skip the massage step! Massaging the kale is essential in order for it to break down and become softer and less bitter, making it easier to eat and so that the dressing can absorb into the kale.

This salad can be completely vegan, just omit the goat cheese!

Prep time: 10 minutes

Cook time: 20 minutes

Total Time: 30 minutes

Servings: 2

Ingredients:

  • 2 bunches of lacinato kale

  • 1 large sweet potato cut into small cubes 

  • 1 red or green apple sliced

  • 1 pear sliced

  • 1 red bell pepper sliced

  • ¼ cup walnuts 

  • ¼ cup dried cranberries 

  • ¼ cup pomegranate seeds

  • ¼ cup crumbled goat cheese

    Vinaigrette:

  • Juice from 1 lemon

  • ¼ cup red wine vinegar 

  • 3 tablespoons maple syrup

  • 1/2 tbsp miso paste

  • 1 tsp garlic paste

  • Pinch of kosher salt 

  • Pinch of ground black pepper

Directions:

  1. Preheat oven to 400 degrees. Place diced sweet potato on a baking sheet. Drizzle with 1 tbsp avocado or olive oil, and sprinkle with a pinch of salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 15-20 minutes.

  2. While the sweet potato is in the oven prepare the kale by first washing and removing the stems. Let them dry and then stack each of the kale leaves on top of each other and roll into a cigar. Hold them together tightly while thinly slicing all the way down. Place the kale into a bowl and then set aside.

  3. Next prepare the vinaigrette by adding all the ingredients in a measuring cup or bowl and whisk until combined. Add half of the dressing into the kale and massage well for about 2 minutes. 

  4. Add the rest of the salad ingredients and gently toss to combine. Serve with the leftover vinaigrette as needed.

Main Dishes, Appetizers, SaladsBeatrice walkerComment