Roasted sweet potatoes are a must have at every holiday dinner, but rather than just roasting them, mashing them, or god forbid, putting marshmallows on top of them (who does that?) we think nestling them on a bed of dressed kale is a classy way to serve 'em up! For your next holiday feast try this roasted sweet potato kale salad with mustard dill vinaigrette and win over all your guests.
** this makes 2 large servings - great as an entree - or 4 small servings if serving alongside other dinner items
mustard dill vinaigrette ingredients:
1/3 C cold pressed olive oil
2 1/2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tsp agave nectar
1/8 C fresh dill fronds
1/2 tsp sea salt
1/2 tsp ground pepper
If you want a really creamy dressing using a blender to combine all the ingredients is preferred, but you could also just whisk this all together or shake everything up in a jar. If you aren't using a blender than be sure to finely chop the fresh dill before adding it to the rest of the ingredients. Refrigerate until ready to serve the salad.
roasted sweet potato ingredients:
2 sweet potatoes
2 tbsp olive oil
1/4 tsp sea salt
1/4 tsp ground pepper
Preheat oven to 400F. Chop the sweet potatoes into approx. 2 cm cubes (equals approx. 2 C of cubed sweet potato). Toss the sweet potatoes in olive oil, sea salt, and ground pepper. Roast in an oven safe baking dish for 25 mins., tossing half way through.
1/4 toasted pumpkin seeds
1 tbsp maple syrup
3 C kale, finely chopped
1/2 C red cabbage, finely chopped
1/2 lemon, juiced
1 tbsp grated fennel
1 tbsp chives, finely chopped
About 10 mins. before the sweet potatoes are done roasting you can start to assemble the rest of the ingredients. Candy your pumpkin seeds with maple syrup in a non-stick pan heated to medium and cook for approx. 6-8 mins. until they're candied, crispy, and a little bit sticky. After they're cooled you can roughly chop them with a knife or break up the pieces with a fork.
In your serving dish massage the finely chopped kale with lemon juice using your hands for a minute or two until it's softened and wilted. Add in red cabbage, 1/2 the dressing, and toss to coat evenly. Place the sweet potatoes on top when they're still warm. Then add candied pumpkin seeds on top, as well as grated fennel and chives as a garnish. Leave the other half of the dressing on the table if people want more with their serving.