Kale salad with sweet potatoes and walnuts
Prep 10 min
Total 35 min
Serves 4
Updated Dec 22, 2014
Chatelaine
Ingredients
3
sweet potatoes, cut into 1/2-in. pieces
2 tbsp
canola oil, divided
3/4 tsp
salt, divided
1/2 cup
halved walnuts
1 cup
balsamic vinegar
1
250-g pkg
goat cheese, crumbled
Instructions
- POSITION racks in centre and lower third of oven. Preheat to 375F. Toss sweet potatoes, with canola oil and 1/2 tsp salt on a large baking sheet until coated. Season with fresh pepper. Bake in centre of oven until tender, 25 to 30 min. Spread out walnut halves on a small baking sheet. Toast in lower third of oven during last 5 min of sweet potatoes roasting.
- BOIL balsamic vinegar in a small saucepan over high. Reduce heat to medium and gently boil until thickened, but still loose, about 25 min. It should measure about 3 tbsp.
- MASSAGE kale using your fingertips, in a large bowl until softened. Toss with 1 tbsp canola oil and remaining 1/4 tsp salt. Divide among 4 plates. Top with roasted potatoes, goat cheese, and toasted walnuts. Drizzle with vinegar reduction.
Nutrition
Calories 561, Protein 20 g, Carbohydrates 57 g, Fat 29 g, Fibre 9 g, Sodium 773 mg. Excellent source of Vitamin A
Recipe Collections
