We love kale in all its forms, but sometimes we like to get fancy with our favorite green. Case in point: this warm kale salad, in which we have gently cooked the cruciferous vegetable without completely wilting it. By adding cranberries and a dressing made with maple syrup, Dijon mustard, and apple-cider vinegar, the finished salad is slightly sweet and tangy and is best served immediately while still warm.
What you need:
For the dressing:
2 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 teaspoon apple-cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
For the sweet potatoes:
1 medium sweet potato, peeled and cut into ½-inch cubes
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
For the kale:
8 cups chopped kale
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons pepitas
2 tablespoons dried cranberries
What you do:
- Preheat oven to 400 degrees. For the dressing, into a small bowl, whisk ingredients together and set aside.
- For the sweet potatoes, onto a baking sheet, add sweet potatoes and toss with oil, salt, and pepper. Bake 20 minutes. Halfway through, toss sweet potatoes.
- For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook for approximately 2 minutes, tossing constantly. Kale should soften but not wilt.
- Into a large bowl, transfer kale, add sweet potatoes, pepitas, cranberries, and dressing. Toss and season with salt and pepper to taste.
