Advertisement

Kale salad with sweet potatoes and walnuts

31

  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 servings
Kale salad with sweet potatoes and walnuts

Kale salad with sweet potatoes and walnuts. (Photo, Erik Putz.)

Chatelaine Triple Tested

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 bunch kale, stems removed and roughly chopped (about 10 cups)

  • 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 (per serving)

Calories 561, Protein 20g, Carbohydrates 57g, Fat 29g, Fibre 9g, Sodium 773mg.
Excellent source of Vitamin A.

Advertisement
Advertisement
Advertisement
Advertisement