A Love Letter to My Favorite Kale Salad

This is a salad I love to make in fall and winter, but last week I just came across some amazing pink lady apples from Cuyama Orchards that made me want to eat this all over again. It's from one of my all time favorite cookbooks Salad Freak by Jess Damuck. I cannot recommend this cookbook enough. 

The base of this salad is hearty kale, or rainbow chard if you want to use that, provides a robust texture and earthy flavor that serves as the perfect foundation ffor the other ingredients. The sweetness of the roasted sweet potatoes and crispness of the apples are an amazing contrast. I sometimes throw the sweet potatoes in the air fryer too- so those get crispy. 

This is also a salad that's not just an A+ on taste, but an A+ on the nutrient scale. Kale is packed with vitamins and minerals, while the sweet potatoes provide a healthy dose of fiber and antioxidants. And then you've got protein from the almonds and cheddar cheese. You could also sub avocado as a healthy fat/ vegan alternative in this salad but I do really love the sharp cheddar. 

If you want to add even more protein, throw in some chicken, but honestly I love it just how it is! Also, the first time I made this was with fresh cold pressed walnut oil from Global Gardens up near Solvang. I now use the La Tourangelle Walnut Oil you can get at most supermarkets. It does the job, but it's just not the same...

Produce Needed:

1 large sweet potato cut into rounds

1 bunch of kale (or swiss chard, or a combo of both)

1 tart apple

Pantry Needed:

3/4 cup sharp crumbly cheddar like Cabot or the Trader Joe's Unexpected Cheddar

Olive Oil

Salt & Pepper 

1 Tablespoon grainy mustard

1 Teaspoon real maple syrup

1 Tablespoon apple cider vinegar

2 Tablespoons Walnut Oil

1/2 cup raw or roasted almonds

Directions:

Preheat oven to 425F. Cut the sweet potatoes into 1/4 inch thick rounds and coat with olive oil, salt, and fresh ground pepper. Roast for 25 minutes until golden brown, you can flip halfway through or airfry them to get a crispy crunchy exterior.

Remove the stems of the kale and chop up into small pieces. 

For the dressing mix the mustard, maple syrup, apple cider vinegar, and walnut oil with salt and pepper. Add the green to the dressing and let sit. 

Crumble the cheddar, chop up the almonds, and slice the apple and add all of this to the greens. Throw in the sweet potato and mix it all up. ENJOY!!!