Kathy Parry's Roasted Sweet Potato & Kale Salad With Soy Sesame Dressing
Roasted Sweet Potato and Kale Salad with Soy Sesame Dressing
Kathy Parry made this salad on an October afternoon. The kale in her garden was still producing luscious leaves and she had a few sweet potatoes sitting in the cupboard. When this salad was finished, she proclaimed it one of the best salads she had ever eaten and promptly had a second bowl!
- 2 sweet potatoes, chopped into small cubes
- 1 medium onion, chopped
- 1 Tbs. coconut oil or olive oil
- Salt
- Pepper
- Garlic powder
- 1 ½ cups edamame (fresh soy beans, also sold frozen)
- 4 cups chopped kale, ½ inch pieces
- 10 dried apricots, chopped
- ½ cup pepitas (pumpkin seeds)
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 Tbs. lemon juice
- ½ tsp. Dijon mustard
- 1 Tbs. soy sauce
- 1 tsp. sesame oil
- ½ tsp. ground ginger
Combine all ingredients in a glass jar with a lid and shake vigorously.
Preheat oven to 400. On a baking sheet with sides, place the coconut oil or olive oil. Add chopped sweet potatoes and onions. Dust the vegetables with salt, pepper and garlic powder. Roast in the oven, stirring every five minutes, for a total of 20 minutes or until tender with a bit of brown on edges of sweet potatoes. Remove from oven and let cool.
Put the edamame, chopped kale, apricots, pepitas in a medium bowl. Add the cooled sweet potato/onion mixture. Start with about ½ the dressing, toss the salad and add more to taste if needed.
