Roasted Sweet Potato Salad with Candied Walnuts
Ingredients
The salad
-
2
pieces
sweet potatoes, diced
-
½
tablespoon
olive oil
-
½
tablespoon
gravy herbs (rosemary, sage, thyme, nutmeg, salt, pepper)
-
to taste
none
salt
-
4
cups
chopped kale
-
1
cup
walnuts
-
1
tablespoon
butter (or coconut oil if vegan)
-
3
tablespoons
white sugar
The dressing
-
3
tablespoons
almond butter
-
1
tablespoon
olive oil
-
2
tablespoons
freshly squeezed orange juice
-
3
tablespoons
water
-
1
tablespoon
stoneground mustard
-
½
tablespoon
raw honey or maple syrup
-
¼
teaspoon
salt (more to taste)
-
½
teaspoon
minced garlic
Instructions
- Preheat the oven to 450°F (232°C). Toss the sweet potatoes with olive oil and gravy herbs, then spread them on a greased baking sheet and roast for 30-45 minutes, stirring every 5 minutes.
- Cut the kale into very small bite-sized pieces or shred it, then set aside.
- Melt butter in a saucepan, add walnuts and sugar, and stir continuously over moderate heat for about 5 minutes until the sugar dissolves and coats the walnuts. Transfer to foil or wax paper to cool.
- In a food processor, pulse all dressing ingredients together, taste, and adjust seasoning.
- Toss all salad ingredients together just before serving or arrange them in colorful rows on top of the kale, then drizzle with dressing.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
38g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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