Roasted Sweet Potato Salad with Candied Walnuts
Ingredients
- 2 sweet potatoes, diced
- 1/2 tablespoon 1/2 tablespoon olive oil
- 1/2 tablespoon 1/2 tablespoon gravy herbs (rosemary, sage, thyme, nutmeg, salt, pepper)
- salt to taste
- 4 cups 4 cups chopped kale
- 1 cup 1 cup walnuts
- 1 tablespoon 1 tablespoon butter (replace with coconut oil if vegan)
- 3 tablespoons 3 tablespoons white sugar
- 3 tablespoons 3 tablespoons almond butter
- 1 tablespoon 1 tablespoon olive oil
- 2 tablespoons 2 tablespoons freshly squeezed orange juice
- 3 tablespoons 3 tablespoons water
- 1 tablespoon 1 tablespoon stoneground mustard
- ½ tablespoon ½ tablespoon raw honey or maple syrup
- ¼ teaspoon ¼ teaspoon salt, more to taste
- ½ teaspoon ½ teaspoon minced garlic
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Instructions
- Sweet Potatoes: Preheat the oven to 450 degrees. Toss the sweet potatoes with the oil and gravy herbs. Spread on a greased baking sheet. Roast for 20 minutes – check the potatoes for doneness, gently stir, and return to oven. Repeat this process every five minutes for about 15 more minutes (total roasting time should be anywhere from 30-45 minutes). Turn up the heat to 475 and roast for a final 5-10 minutes to really brown them nice and pretty. When they’re done, they should be visibly browned and relatively “dry” to the touch so that once you loosen them you can shake the pan and they slide back and forth easily.
- Kale: Cut the kale into very small bite-sized pieces, or shred it into tiny bits (like pictured). Set aside.
- Walnuts: Melt the butter in a medium saucepan and add the walnuts and sugar. Stir continuously over moderate heat for about 5 minutes. When the sugar has dissolved and the mixture has coated the walnuts, transfer to foil or wax paper to separate and cool.
- Dressing: Pulse all ingredients together in a food processor. Taste and adjust.
- Assembly: Toss all the ingredients together just before serving OR arrange the nuts, sweet potatoes, and any other toppings you want over the top of the kale in pretty colorful rows. Drizzle with dressing and enjoy.
Source
Original recipe: View Original