Sweet Potato and Fig Kale Salad


For the Salad

1 large sweet potato, chopped

6 large figs, halved

1 head kale, chopped

1 head Russian red kale, chopped

1/3 cup dried cranberries

1 tablespoon fresh lemon juice

For Toasted Pecans and Pumpkin Seeds

2 teaspoons olive oil

1/3 cup raw pecans, chopped

2 tablespoons pumpkin seeds

2 teaspoons pure maple syrup

1/4 teaspoon ground cinnamon

1 pinch sea salt

For the Vinaigrette

3 tablespoons olive oil

2 tablespoons cider vinegar

1 tablespoon pure maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt, to taste

Roast the Sweet Potato and Figs

Preheat your oven to 415, then spread sweet potatoes and figs on 2 separate baking sheets.

Drizzle booth pans with olive oil and sprinkle with sea salt.

Use your hands to turn sweet potatoes and figs to coat in oil.

Roast figs for 10 to 12 minutes, until caramelized, then remove from oven.

(Note you can start to roast booth pans in your oven at the same time).

Roast sweet potatoes for 30 to 35 minutes, until golden brown and crispy.

For the Vinaigrette

Add ingredients to a blender, then blend until smooth (or whisk until well combined). then set aside.

For Toasted Pecans and Pumpkin Seeds

Heat olive oil in a skillet over medium high heat.

Add pecans, pumpkin seeds, maple syrup, cinnamon and sea salt.

Cook, stirring frequently, until pecans and pumpkin seeds have absorbed liquid and look sticky, 5 to 8 minutes.
(Note: keep a close eye on the nuts, they burn easily).

To Prepare the Salad

Add chopped kale to a bowl and drizzle with lemon juice. Massage lemon juice into kale leaves (this process breaks down and softens kale).

Drizzle vinaigrette over kale and toss well until coated.

Serve salad tossed with cranberries, sweet potatoes, figs, pecans and pumpkin seeds. Enjoy!
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