Sweet Potato, Fig and 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 the Pecans

2 teaspoons olive oil

1/3 cup raw pecans, chopped

2 tablespoons pumpkin seeds

2 teaspoons maple syrup

1/4 teaspoon cinnamon

1 pinch fine sea salt

For the Vinaigrette

3 tablespoons olive oil

2 tablespoons cider vinegar

1 tablespoon maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon fine sea salt, to taste

For the Sweet Potato and Figs

Preheat your oven to 415, then line a baking pan with parchment paper and spread sweet potatoes and figs on a the pan.

Drizzle with olive oil and sprinkle with sea salt then mix with hands to coat in oil.

Roast figs for 10 to 12 minutes, until caramelized and sweet potatoes for 30 to 35 minutes, until golden-brown and crispy.

For the Vinaigrette

Add the ingredients for the vinaigrette to a small blender and blend until completely smooth (or whisk vigorously in a bowl until well-combined). Set aside until ready to use.

For the Pecans and Pumpkin Seeds

Heat olive oil in a fry pan over medium-high heat.

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

Cook, stirring frequently, until walnuts and pumpkin seeds absorb most of the liquid and begin to look sticky, about 5 to 8 minutes.

(Note: be careful to keep a close eye on the nuts, becausse they can burn easily).

Assemble the Salad

Add put kale into a serving bowl and drizzle with lemon juice.

Use your hands to massage the lemon juice into the kale leaves (this process breaks down some of the fibers in the kale and softens it up).

Drizzle desired amount of cider vinaigrette over the kale and toss well until coated.

Serve salad topped with cranberries, sweet potatoes, figs, pecans and pumpkin seeds. Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes