You guys. This MIGHT be the perfect salad! I am having one of those days where I can’t decide if i’m in a summer or a fall mood, and neither can this salad. It combines dark leafy greens and sweet potatoes with bright and fresh summer stone fruit. I am taking full advantage of the late summer harvest hear in Michigan, and I strongly advise that you do the same!!
This recipe is completely vegan, though I did top it with just a little bit of grated parmesan cheese. Goat cheese or feta would also work well with this dish.
I hope that you enjoy this recipe! 🙂
Sweet & Savory Kale Salad
Ingredients
- 1 bunch lacinto kale other types of kale will work just fine
- 1 sweet potato chopped
- 2 peaches thinly sliced
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1/2 tsp garlic
- 1 cup balsamic vinegar
- Pumpkin seeds or other seeds to garnish
Instructions
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Toss together sweet potato, 1 tbs olive oil, and spices together in a skillet, and cook over medium heat for 20 minutes stirring occasionally.
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Bring balsamic vinegar to a boil in a small saucepan, stirring frequently. Reduce to a simmer and allow the vinegar to reduce for 10 minutes, strirring occasionally. The consistency of the finish product will be like honey.
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Roughly chop your kale, and sautee in a mediun skillet with the remaining olive oil. Season with salt and pepper to taste.
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To assemble, divide kale among two plates, and top with the potatoes, peaces, and any garnishes you’d like. Finish with the balsamic reduction.
Modifications
Note: You will end up with more balsamic reduction than you need. You can store it in an airtight container in the refigerator for several weeks!” In a hurry? Skip the homemade balsamic reduction and use a store-bought version instead!