Recipes
Winter Salad
with Homemade
Dressing
Recipes
Winter Salad
with Homemade
Dressing
Serves 2: Assemble everything at once or save the second portion in a glass container in the fridge. The sauce makes enough to enjoy it all week.
INGREDIENTS
- ½ sweet potato, peeled and diced
- 1 teaspoon olive oil
- Sea salt, to taste
- 1 bunch curly kale, stems removed
- and finely sliced
- 2 tablespoons pomegranate seeds
- 2 tablespoons sunflower seeds,
- roasted and salted
- 1 avocado, diced
SAUCE
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 1 medium shallot, minced
- Makes: about ⅔ cup dressing
DIRECTIONS
- Preheat the oven to 400 F. Place the diced sweet potatoes on a sheet pan and toss with a teaspoon of olive oil and a sprinkling of sea salt. Roast the sweet potatoes for 20-25 minutes, stirring once, until fork tender and a little caramelized. Allow to cool.
- Meanwhile, make the dressing by adding all ingredients to a blender until smooth.
- Combine the kale, sunflower seeds, pomegranate seeds, and sweet potatoes, then drizzle ⅓ of the dressing over the salad and toss to coat.
- Add the diced avocado and another tablespoon of dressing and a pinch of salt. Toss gently to coat the avocado and the kale with the remaining dressing. Taste, adding more salt or a little more dressing if desired.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.
