Sweet Potato Kale Salad
We spent the weekend in San Francisco this weekend and had the most unique, delicious kale salad. I thought I would try to recreate that salad but in a simpler recipe. Below is my take on a sweet potato kale salad with olive tapenade. This salad is vegan, gluten free, and so delicious.
Ingredients: (2 servings)
1 bunch lacinato kale
Salt & pepper
Dried cranberries
Pepitas (pumpkin seeds)
Olive tapenade
1 sweet potato
6 tbsp Hemp hearts
Dressing:
2:1 ratio of lemon juice:olive oil
Directions: Preheat oven to 450F and then bake sweet potato wrapped in foil for approx 1 hr, or until soft. While potato is baking wash and chop kale, pour dressing over kale and add generous portions of salt and pepper. Dressing the kale while potato is baking allows kale to marinate and soften a little. After sweet potato is finished, let cool, cube and add to salad. Add cranberries, pepitas, hemp hearts, and olive tapenade. Enjoy!!
This salad is a wonderful balance of flavors and textures with the salty tangy tastes from the tapenade mixed with the sweet from the cranberries, the crunchiness from the pepitas, and the texture from the hemp hearts. Hemp also adds a nice dose of protein (11g/salad from hemp hearts alone).We only used about half of the sweet potato and plan to use the remainder for another salad later this week.
Hope you enjoy this salad as much as we did.