Warm Sweet Potato and Kale Salad
Delight your palate with this warm sweet potato and kale salad, featuring a tangy red wine vinaigrette to balance the tartness of kale and the sweetness of the sweet potatoes.
2 medium sweet potatoes, sliced into wedges
1 sweet onion, sliced
2 cloved garlic, smashed
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) each sea salt and freshly cracked pepper
1 tbsp (15 mL) grainy Dijon mustard
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) maple syrup
1 bunch kale, chopped and tough stems removed
1/2 cup (125 mL) toasted pecans
Pre-heat oven to 425°F (220°C).
In large bowl, toss together sweet potato, onion, garlic, oil, salt and pepper.
Transfer to a rimmed foil-lined baking sheet. Roast at 425F (220C) until sweet potatoes are golden and tender when pierced with a fork, about 20 minutes. Transfer to a large bowl.
While potatoes are still hot, drizzle with red wine vinegar, Dijon and maple syrup; toss with kale to combine. Arrange over individual plates or in a large shallow bowl. Sprinkle with pecans.
Makes 6 servings.
PER SERVING: about 190 cal, 4 g pro, 12 g fat (2 g sat. fat), 20 g carb, 4 g fibre, 290 mg sodium. %RDI: 10% calcium, 8% iron, 260% vit A, 100% vit C.
