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Warm Kale & Sweet Potato Salad

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Healthy recipe for a warm kale and sweet potato salad

Warm Kale & Sweet Potato Salad

Recipe by Ivy Manning | Photo by Erin Kunkel

Who stated that salad can’t be cozy and comforting? Even in the heart of winter, you’ll crave this satisfying combo of roasted candy potatoes and crispy kale, dressed with a zip of citrus. Kale chip lovers, this one’s for you!

INGREDIENTS

3 sweet potatoes (about 1½ lb/750 g complete), peeled and minimize into 1-inch (2.5-cm) chunks
6 giant cloves garlic, unpeeled
2 tablespoons extra-virgin olive oil
1 teaspoon floor coriander
Salt and freshly ground pepper
1 small bunch lacinato kale (about eight small leaves)
1 tablespoon grated orange zest
2 tablespoons recent orange juice
1 tablespoon apple cider vinegar
¼ cup (1 oz/30 g) shelled pistachios, roasted, unsalted
2 tablespoons smooth goat cheese

INSTRUCTIONS

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Mound the sweet potatoes on the baking sheet. Add the garlic, olive oil, coriander, ½ teaspoon salt, and a number of other grinds of pepper and toss to combine. Arrange in a good layer and roast until the sweet potatoes are just tender, about 15 minutes.

While the candy potatoes are roasting, take away and discard the ribs from the kale and tear the leaves into bite-size items. (You should have about 5 cups/5 oz/155 g torn kale leaves.) When the sweet potato is prepared, switch the roasted garlic to a slicing board. Add the kale to the candy potatoes on the baking sheet, and toss and rub to coat the leaves with a number of the oil from the pan. Return the pan to the oven and roast, stirring as soon as, until the kale is crisped on the sides, 10 minutes longer.

Squeeze the garlic cloves from their skins, discard the skins, and chop the garlic. Place the chopped garlic in a small bowl. Add the orange zest and juice and the vinegar and stir to mix.

Place the salad on a large serving platter and drizzle with the orange dressing. Sprinkle with the pistachios, dab the goat cheese excessive, and serve heat.

Makes 4 servings

Nutrition Facts (per serving)

Calories 243
Protein 7 g
Total fat 13 g
Saturated fat 3 g
Carbs 28 g
Fiber 5 g
Total sugars 6 g
Added sugars 0 g
Sodium 390 mg


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