This is the ideal salad for January: kale and sweet potatoes are both in season, and it’s bulky enough to feel like a real meal that fills you up, while still being relatively light. This is my own recipe, and in this version I added in leftover roast chicken as it had to be used up.
Here’s how to make it:
- Cut up and roast sweet potatoes. Note: to get sweet potatoes crispy in the oven, I used the cornstarch (aka “cornflour” in the UK) method outlined here.
- Meanwhile, assemble the other parts of the salad: rinse and chop the kale, and add the cheese. For this salad, I used cavolo nero (black kale), but other types would work too.
- Make the dressing: I made a basic vinaigrette using fig balsamic vinegar (yum!), but you could adapt this to what you’d prefer. See some ideas from Martha here. Or, since kale is a sturdy leaf, it can stand up to a much heavier, creamier dressing (one with tahini is coming to mind).
- Let the sweet potatoes cool for a few minutes, if you can, and then add them to the salad along with the dressing. If you’re patient enough/have the time, let it sit for a few minutes so that everything soaks in. Otherwise, eat and enjoy.