7 hours Ago By Rachel Morris
We love kale in all its forms, but sometimes we like to get fancy with our favorite green. Case in point: this warm kale salad, in which we have gently cooked the cruciferous vegetable without completely wilting it. By adding cranberries and a dressing made with maple syrup, Dijon mustard, and apple-cider vinegar, the finished salad is slightly sweet and tangy and is best served immediately while still warm.
What you need: For the dressing: 2 tablespoons vegetable oil 2 teaspoons maple syrup 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper For the sweet potatoes: 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes 1 teaspoon vegetable oil 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper For the kale: 8 cups chopped kale 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper 2 tablespoons pepitas 2 tablespoons dried cranberries What you do: Preheat oven to 400 degrees. For the dressing, into a small bowl, whisk ingredients together and set aside. For the sweet potatoes, onto a baking sheet, add sweet potatoes and toss with oil, salt, and pepper.
Bake 20 minutes. Halfway through, toss sweet potatoes. For the kale, heat a skillet over medium-low heat, and add oil.
Add kale, salt, and pepper, and cook approximately 2 minutes, tossing constantly. Kale should soften but not wilt. Into a large bowl, transfer kale, add sweet potatoes, pepitas, cranberries, and dressing.
Toss and season with salt and pepper to taste. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Vegan Chickpea Kale Salad With Mustard-Dill Dressing Easy Vegan Kale Caesar Salad Vegan Buffalo Roasted Chickpea Kale Salad JUMP TO ..
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