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Kale salad with sweet potatoes and walnuts. (Photo, Erik Putz.)
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 bunch kale, stems removed and roughly chopped (about 10 cups)
250-g pkg goat cheese, crumbled
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.
Calories 561, Protein 20g, Carbohydrates 57g, Fat 29g, Fibre 9g, Sodium 773mg.
Excellent source of Vitamin A.