Okay, let’s start over. Would you want to eat this salad if I told you it tasted as good as candy? Maybe not over the top super sweet bubble gum candy, but something with a little natural sweetness and richness?
This is one of the most decadent tasting salads I’ve ever had. Pretty impressive, especially for a salad made of mostly kale.
The purple sweet potatoes you see in the photos were what inspired this. I spotted a purple sweet potato at the supermarket the other day and had to give it a try. If you’ve been reading long enough, you probably know about my fondness for purple food. (If not, see here and here.) If you can’t find purple sweet potatoes, or just aren’t into purple food (why not?), you can use two regular old orange sweet potatoes and everything will be just fine. The only real difference I noticed (besides looking super cool) was that the purple was a bit firmer than the orange. I’m not sure I would have picked up on that distinction had I been subjected to a blindfolded taste-test.
So I ended up with this lovely mixture of kale, warm multicolored sweet potatoes, and gingery peanut dressing that was tasty enough to eat with a spoon. If you’re seeking some healthy January salad, you’ve found it. If you’re looking for some January comfort sweetness, you’ve found that too, as this was a comforting salad indeed.
Caramelized Sweet Potato Kale Salad with Peanut Ginger Dressing
For the Salad
- 2 medium sweet potatoes diced into 1/2 inch cubes
- 2 tbsp. olive oil
- 1 tbsp. maple syrup
- 1 medium bunch curly kale stems removed and torn into bite sized pieces
- 1/4 cup roasted peanuts coarsely choppped
- 2 scallions chopped
For the Dressing
- 1/4 cup creamy natural peanut butter
- 1 tbsp. maple syrup
- 1 tbsp. soy sauce or tamari
- 1 tbsp. lime juice
- 1 tsp. fresh grated ginger
- 3-4 tbsp. water
- Preheat oven to 400º.
- Toss sweet potato cubes with olive oil and maple syrup. Arrange in a single layer on parchment lined baking sheet. Bake 30 minutes, flipping about half way through, until tender and browned in spots.
- While sweet potatoes bake, place kale leaves in large salad bowl and massage until slightly wilted and brighter in color, about 3-5 minutes.
- Whisk dressing ingredients together in small bowl, using as much water as needed to reach desired consistency.
- When sweet potato cubes have finished baking, add to salad bowl with kale, along with dressing, scallions and peanuts. Toss and serve immediately.
This salad tastes best while the sweet potatoes are still warm from the oven.