Cornucopia Salad Kale
Kale combined with sweet potatoes, pomegranate jewels, pumpkin seeds, and a fresh dressing—this is autumnal abundance! This salad fares well as a side salad for a potluck or the holidays, or you can dig in as a full lunch bowl.
Servings 4 -6 people
Ingredients
- Few pinches sea salt
- 41/2 - 5 cups cubed about 1 inch orange sweet potato
- 5 cups stemmed and chopped kale
- 1/2 cup Sunny Curry Dressing OR Buddha Dressing or more to taste, recipes follow
- 1/2 -1 cup thinly sliced apple optional
- 1/4 cup raw or toasted pumpkin seeds or toasted walnut/pecan pieces
- 1/4 cup pomegranate seeds or 2–3 tablespoons dried cranberries
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and sprinkle the sea salt over the parchment.
- Spread out the sweet potato cubes on the prepared baking sheet. Bake for 35–40 minutes, tossing with a spatula a few times, until the sweet potatoes are fully tender and browned in spots.
- Put the kale in a large bowl. Add the cooked sweet potatoes while still hot/ warm to wilt the kale slightly.
- Toss well, then add your choice of salad dressing, starting with a little less than 1/2 cup. Work the dressing through the kale and sweet potatoes; add more dressing to your desired level.
- Once the dressing is incorporated, mix the apple through (if using), and sprinkle on the pumpkin seeds and pomegranate seeds.
Notes
Ideas: Some other ingredients that will work nicely in this salad include 1/2 cup thinly sliced red bell pepper, 1 cup roasted or steamed chopped cauliflower, finely sliced or chopped red onion (to taste), 1/2 cup finely shredded red cabbage, or 1/2 cup chickpeas or a firmer whole grain like farro or wild rice.
Recipe Renewal! This salad keeps well in the fridge for a couple of days. Try it . . . as a base for a lunch bowl, adding extra veggies or beans. in a wrap for a substantial and very nutritious lunch on-the-go!