Ingredients with Measurements:
- 1 large sweet potato, peeled and diced into small cubes
- 1 bunch of Lacinato kale, stems removed and leaves torn into bite-sized pieces
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of honey
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped walnuts
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
3. Add the diced sweet potato to the mixing bowl and toss to coat evenly.
4. Spread the sweet potato cubes in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. In the same mixing bowl, add the torn Lacinato kale leaves and toss to coat evenly with the remaining dressing.
6. Once the sweet potatoes are done, remove them from the oven and add the kale leaves to the baking sheet.
7. Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until the kale leaves are crispy and the sweet potatoes are fully cooked.
8. Remove the baking sheet from the oven and let the roasted vegetables cool for a few minutes.
9. Transfer the roasted sweet potatoes and kale to a serving bowl.
10. Sprinkle the chopped walnuts and crumbled feta cheese over the top of the salad.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 400°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 18g
Fiber: 3g
Protein: 5g
Substitutions for ingredients:
- Instead of Lacinato kale, you can use curly kale or spinach.
- Instead of sweet potato, you can use butternut squash or carrots.
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of walnuts, you can use pecans or almonds.
- Instead of feta cheese, you can use goat cheese or blue cheese.
Variations:
- Add some cooked quinoa or brown rice to the salad for extra protein and fiber.
- Top the salad with some sliced avocado or roasted chickpeas for added texture and flavor.
- Drizzle some tahini or pesto over the top of the salad for a creamy and flavorful dressing.
Tips and tricks:
- Make sure to toss the sweet potatoes and kale with the dressing separately to ensure even coating.
- Don't overcrowd the baking sheet, or the vegetables won't roast properly.
- Use a sharp knife to cut the sweet potato into small cubes for even cooking.
- Massage the kale leaves with the dressing for a few minutes to help soften them and make them more flavorful.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salad, simply microwave it for 1-2 minutes or until warmed through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates, garnished with some fresh herbs or extra chopped nuts.
Garnishes:
Fresh herbs, chopped nuts, or a drizzle of olive oil.
Pairings:
This salad pairs well with grilled chicken, roasted salmon, or a hearty grain salad.
Suggested side dishes:
Garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the sweet potatoes are taking too long to cook, you can increase the oven temperature to 425°F for the last 5-10 minutes of cooking.
Food safety advice:
Make sure to wash the kale leaves thoroughly before using them in the salad. Also, refrigerate any leftovers promptly to prevent bacterial growth.
Food history:
Lacinato kale, also known as Tuscan kale or dinosaur kale, is a variety of kale that originated in Italy. It is known for its dark green, long leaves and slightly sweeter flavor compared to other types of kale.
Flavor profiles:
This salad is a combination of sweet and savory flavors, with the roasted sweet potatoes and tangy balsamic dressing complementing the crispy kale leaves and salty feta cheese.
Serving suggestions:
Serve this salad as a main dish for a light lunch or dinner, or as a side dish for a larger meal.
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