Sweet Potato & Kale Salad

Sweet Potato & Kale Salad

Serves 2-4 / 40min

2 sweet potatoes, cubed
1 bunch lacinto kale, chopped
1 shallot, sliced
¼ cup pepitas
¼ cup sunflower seeds
2-4 eggs
½ cup olive oil
2 tbsps balsamic vinegar
2 teaspoons maple syrup
Fresh ground pepper
Kosher salt
Feta cheese, optional

1/ Preheat oven to 400°F & line a baking sheet with parchment paper.

2/ Bring ½ inch of water to a boil in a sauce pan and once boiling, add the eggs carefully. Cover & cook for 8 minutes. Remove from heat and run cold water over eggs for 30 seconds to stop the cooking. Then put the eggs in an ice bath for 15 minutes.

3/ Combine cubed sweet potatoes, 2 tablespoons of oil & a large pinch of kosher salt. Combine well. Place on baking sheet & cook for 25 minutes, stirring halfway.

4/ In a skillet or sauté pan over medium heat, add 1 tablespoon of olive oil. Once the oil is shimmering, add the sliced shallot and a pinch of salt. Continue stirring for 2min, reduce heat to low and occasionally stir. Once the shallots and caramelized, remove from heat.

5/ In a different skillet, add 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped kale and a pinch of salt. Stir the kale around & once bright green & wilted, remove from heat and place in a colander. About 2-3 minutes.

6/ To make the dressing, add the 4 tablespoons of oil, balsamic vinegar, and maple syrup. Season to perfection with salt & pepper. 

7/ Once the sweet potatoes have 3 minutes left on their timer/cooking, remove the sheet & add the seeds to roast. Return to oven. 

8/ To assemble, add the kale and the sweet potatoes on the bottom, shallots and roasted nuts next. Pour the dressing on top. Sprinkle the feta cheese if using. Enjoy.