Wednesday, June 10, 2015

Roasted Kale and Sweet Potato Salad

This salad is one I could eat every day, and lets be honest I eat it nearly every day. So many vitamins and protein packed into one salad! I used to get this (without chicken) at PCC, but I craved it so often I finally asked if they would give me the recipe and apparently they will you give you any/all of their recipes!

This one is easy, and tastes even better after sitting in the fridge, so it's great to have on hand for a quick meal!


2-3 large bundles of lacinato kale
1 large garnet yam
Avocado Oil

1 tsp. minced fresh thyme
pinch of salt
3 tbsp.extra virgin olive oil
2 tbsp. champagne vinegar
2 tsp. dijon mustard

Heat your oven to 425 degrees peel and chop the garnet yam into 1/2 or so square chunks, toss in a bowl with a really small drizzle of avocado oil and some coarse kosher salt. Roast on parchment paper about 30 minutes or until they start to brown. Take them out and place in a bowl. Next rough chop about two full bundles of lacinato kale with a tiny bit of avocado oil and salt turn oven up to 500 degrees and roast 2-3 minutes, just until soft. Once finished toss both together with the dressing, add grilled chicken if desired!

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