ROASTED SWEET POTATO + KALE SALAD WITH SPICY CASHEW HERB DRESSING (VEGETARIAN, GLUTEN-FREE, DAIRY-FREE)
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Hearty salad, Packed with
- 2 lbs curly green kale about 2 generous bunches
- Kosher salt
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 large avocado, diced
- 3 scallions, white and green parts sliced thin
- 1/3 cup unseasoned roasted cashews, chopped
- 1/2 tsp fresh cracked black pepper
Spicy Cashew Herb Dressing
- 1 clove garlic, smashed
- 1 tsp honey
- 1/3 cup unsalted roasted cashews
- 1/2 tsp red pepper flakes
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/3 cup unseasoned rice wine vinegar
- 1/2 cup olive or avocado oil
Preheat the oven to 425 Degrees F.
Rinse and chop the kale, discarding the tough stem ends.
Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.
Make the Spicy Cashew Herb Dressing:
Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
Compose the Salad:
To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
Drizzle with the cashew herb dressing and toss well.
Serve. This salad will also keep in the fridge for up to 5 days.
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