Sunday, March 25, 2012

Warm Sweet Potato and Kale Salad

I've been rather uninspired in the cooking department lately. I literally sat outside for 25 minutes today thinking of what to make for dinner, and nothing came to mind.

Nothing.

This is not like me. Maybe it's the season, or the weather, or the fact that I haven't had any inspiring fresh produce the last few days... I'm really not sure. But nonetheless, we had to eat dinner, so I had to think of something...

So I went into my pantry and started foraging for dinner ingredients. My eyes landed on the sweet potatoes, which I love. But I didn't want to just fix them in the same old boring way (even as delicious as this boring way is): roasted wedges. I wanted to turn them into a delicious salad, a warm salad, the perfect kind of salad for spring weather.

Finally, inspiration! This recipe just sort of came to life, and I decided it needed to be documented on this blog, especially considering I may find myself in a un-inspirational mood in the not-so-distant-future.

With it's delicious blend of spicy (thanks, ginger) and sweet (thanks, sweet potatoes and cinnamon), this salad will knock you off your feet. I'm especially fond of how the cooked sweet potatoes lightly "cook" the baby kales to take off their raw edge and make them all yummy and soft.

Hopefully it will please your palate as much as it did mine.

Warm Sweet Potato and Kale Salad

Salad:
2 medium sweet potatoes
4 cups baby kales (or spinach, or torn swiss chard)
1 Granny Smith apple

Dressing:
1 tablespoon minced fresh ginger
1 minced clove garlic
1 1/2 tablespoons apple cider vinegar (ACV)
1/2 teaspoon cinnamon
10 drops liquid stevia
salt, pepper
1/4 cup extra virgin olive oil (EVOO)

Chop sweet potatoes into bite sized pieces and place in medium pot. Cover sweet potatoes with water and bring to a boil. Turn heat to medium-low and gently boil for about 10 minutes.

Meanwhile, place baby kales in a large bowl. Chop Granny Smith apple and add to baby kales.

Mix all dressing ingredients (ginger through salt and pepper) in a small bowl. Slowly stream in the EVOO until emulsified.

When the sweet potatoes are done, drain and immediately place on top of the baby kales and apple. Let rest for a few minutes, until the warm sweet potatoes turn the baby kales bright green and semi-wilted.

Add the dressing and toss to coat.



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