Kale salad with sweet potatoes and walnuts. (Photo, Erik Putz.)
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.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.