Warm Fall Kale Salad with Sweet Potatoes & Pumpkin Seeds
Heyo! I’m finally feeling sorta fall-ish (even though it’s still in the 90s in Austin) so I decided to make a warm kale salad last week. I realize kale salad isn’t the epitome of fall cooking, but like I said, 90 degrees! So I’m easing into the whole seasonal eating thing right now. Once it dips below 80 here it will feel properly “cold” and I can start busting out the soups, etc.
But for now… delicious kale salad! This one can be served as a side but it easily stands alone for a fairly light lunch or dinner, as it’s chock full of filling roasted sweet potatoes and crunchy pumpkin seeds. Plus salty parmesan cheese. Of course, if you want to make it a bigger protein-packed meal and add meat, you totally can and should! We added some grilled bison to one iteration and it was perfect:
Warm Fall Kale Salad with Sweet Potatoes & Pumpkin Seeds
Salad:
3 cups kale, roughly chopped or hand-torn
1 large or 2 small sweet potatoes, peeled and cubed
1/2 yellow onion, sliced
1/2 avocado, cubed
2 cups wild mushrooms, quartered
1/4 cup raw pumpkin seeds
1/3 cup shredded Parmigiano Reggiano cheese
olive oil or coconut oil
cracked black pepper, sea salt, & chipotle powder to taste
Dressing:
juice of 1/2 lemon
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
2 tablespoons olive oil
cracked black pepper & sea salt to taste
Preheat the oven to 400. Toss your sweet potato chunks in a bit of olive oil or melted coconut oil and a pinch of sea salt, black pepper, and chipotle powder. Toss them in the oven and let them roast for about 25-30 minutes, gently tossing halfway through.
Put a small skillet over medium heat and add a bit more oil and the sliced onions. Once they start browning, add the mushrooms and let them hang out on medium, slowing caramelizing, while you put together the rest of the salad. Stir occasionally.
In the meantime, massage your dressing into your kale and add more lemon, vinegar, etc. to taste. If you like your salads a little sweeter you could also add a bit of honey or agave.
After the potatoes are cooked through, let them cool for about five minutes then add them to the kale along with the avocado, caramelized onions, and mushrooms. Toss gently and add most of your pumpkin seeds and parmesan. Toss again and separate into 2-4 portions (2 portions for main course, 4 portions if this is your side). Top with more shredded parm and pumpkin seeds (and meat if you’re going that route)!
For more healthy recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.
