Get inspired! *. Darshana Thacker is chef and culinary project manager for Forks Over Knives. Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! By Darshana Thacker, I’ve never actually used fresh cranberries in cooking before, only dried ones, frozen ones, or cranberries that are already in the form of sauce. Thank you! Posted on February 24, 2018 March 20, 2018 by ellicecampbell . At the 10 minute mark, mix the cranberries in the pan with sweet potatoes and cook for another 10-15 minutes, until the sweet potatoes are cooked through. Peel your sweet potato and chop into small cubes. Mix the salad dressing ingredients together, and pour over the kale, mixing together well. Serve immediately, or store in the fridge in an airtight container. Cutting up the potatoes for Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese is straightforward but prepping the kale may not be if you’re not familiar with how to remove the stems. The dressing gets its creamy texture and smoky-sweet flavor from a combination of tahini and smoked paprika. Transfer potatoes to a large bowl to cool. Required fields are marked *, Rate this recipe Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying. Preheat the oven to 400 degrees and line a pan with parchment paper. At the 10 minute mark, mix the cranberries in the pan with sweet potatoes and cook for another 10-15 minutes, until the sweet potatoes are cooked through. When sweet potatoes are done, add candied pecans, cranberries, sweet potatoes and the honey-lemon vinaigrette to the large bowl and toss to combine. 1 medium sweet potato, cut into ¾-inch dice (about 3 cups) 6 ounces kale, shredded (6 cups) ½ cup dried cranberries; 2 tablespoons chopped cashews; 2 tablespoons finely chopped fresh parsley; DRESSING. Keywords: Kale salad with roasted sweet potato and cranberries, salads with kale, Tag @choosingchia on Instagram and hashtag it #choosingchia, posted by Jessica Hoffman on ★☆ I was already wanting to make a fall kale salad, and I had a bunch of sweet potatoes in my cupboard. Visit DarshanasKitchen.com for more. This post contains affiliate links which means I will make a small commission if you purchase through those links. I haven’t tried massaging the kale before but I like the idea of making it more tender for the salad. This kale salad with roasted sweet potato and cranberries is perfect for any time of year! By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. 3 Sweet Potatoes, Trimmed and Cut into 1-Inch Pieces Extra-Virgin Olive Oil Salt Ground Black Pepper 1 Cup Dried Quinoa 1/2 Bunch Kale, Stemmed and … Discover hundreds of chef-created whole-food, plant-based recipes, updated weekly. October 28, 2016 (updated December 10, 2018), Your email address will not be published. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! Now, sometimes my first try at kitchen experiments don’t always go so well. The other day at the grocery store I came across a big bag of fresh cranberries for $1.00! To make the dressing, combine the tahini, lemon juice, smoked paprika, garlic, and ½ cup water in a Mason jar. Bring water to a boil, add sweet potatoes, cover, and steam for about 20 minutes, until potatoes are very tender when pierced with the tip of a sharp knife. ★☆ The dressing gets its creamy texture and smoky-sweet flavor from a combination of tahini and smoked paprika. Mix the sweet potato, olive oil, and salt, and spread out evenly on your pan. Cover jar with a tight-fitting lid, and shake well to blend the ingredients; taste dressing, add salt and pepper to taste, and shake again. For best results, let the salad stand for 15 to 20 minutes before serving. You can learn more about how we use cookies to improve your experience here. Serve and enjoy! 2 tablespoons tahini; 2 tablespoons lemon juice; 2 teaspoons smoked paprika; ½ teaspoon fresh garlic, minced (1 clove) Sea salt; Freshly ground black pepper Pour the dressing over the salad, and mix well. With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy. You have been successfully subscribed. Thanks for sharing. This simple kale salad recipe delivers big on flavor. Place in the oven for 10 minutes. https://saltpepperskillet.com/recipes/kale-salad-with-roasted-sweet-potatoes Cut … Next add your roasted sweet potatoes & cranberries, and pumpkin seeds and mix all together. 1 medium sweet potato, cut into ¾-inch dice (about 3 cups), 2 tablespoons finely chopped fresh parsley, ½ teaspoon fresh garlic, minced (1 clove). While waiting for the sweet potatoes to finish roasting, chop kale and place in a large bowl. Shake to mix and taste for more seasoning if desired. SALAD. I always love roasted sweet potato in a salad. In a large bowl, whisk together the mayonnaise, curry powder and mustard. Kale salad with roasted sweet potato and cranberries. Next, add the dressing ingredients to a small jar. Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. In a large salad bowl, combine the sweet potatoes, kale, cranberries, cashews, and parsley. Serves: 4. (Especially for both fall & winter with these ingredients in season!). Ingredients. The kale is massaged in a dijon-maple dressing so it becomes nice and tender, and the roasted sweet potatoes mixed with the fresh cranberries gives this salad a sweet and sour kick! Top it off with pumpkin seeds for some extra crunch and you got yourself the perfect kale salad! Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures. Get free recipes and the latest info on living a happy, healthy plant-based lifestyle. (I like to use my hands for this part and massage the kale). ★☆ It’s one of those recipes that is just damn good, so you don’t need to mess with it any further. This simple kale salad recipe delivers big on flavor. Place in the oven for 10 minutes. She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Download our practical guide to long-term success. I only recommend products that I know, trust and love! Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures.