Source http://www.sonima.com/food/recipes-food/kale-salad-2/
Many of us associate salads with spring and summer, but after eating so many heavy foods in the winter, a warm salad may be just what you’re craving. This delicious recipe featuring a salad dressing made from chickpeas—if you’ve never had this before, you going to love it—may hit the spot.
To make it extra soothing and satisfying on cold nights, I scooped out the flesh from roasted sweet potatoes. Before you roast them, rub each potato with oil so that it’s easier to remove the skin when you’re ready to eat them.
Add fresh mint and cucumber for a touch of coolness to this salad. Bring some heat with chili powder and cayenne pepper to round out this beautiful winter meal. Prepare this on a weeknight, and enjoy it again the next day with any leftovers at lunch. The dressing holds up well in a sealed container.
Meat Alternative: Sauté one minced garlic clove with 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add a pound of organic ground chicken with sea salt and freshly ground pepper over medium heat, cover, and stir every two minutes until the chicken is no longer pink inside, about 10 minutes. Serve the cooked ground chicken on top of this salad.
Photography by Amie Valpone
The post A Wintry Sweet Potato Kale Salad with Creamy C…
Source http://www.sonima.com/food/recipes-food/kale-salad-2/
Many of us associate salads with spring and summer, but after eating so many heavy foods in the winter, a warm salad may be just what you’re craving. This delicious recipe featuring a salad dressing made from chickpeas—if you’ve never had this before, you going to love it—may hit the spot.
To make it extra soothing and satisfying on cold nights, I scooped out the flesh from roasted sweet potatoes. Before you roast them, rub each potato with oil so that it’s easier to remove the skin when you’re ready to eat them.
Add fresh mint and cucumber for a touch of coolness to this salad. Bring some heat with chili powder and cayenne pepper to round out this beautiful winter meal. Prepare this on a weeknight, and enjoy it again the next day with any leftovers at lunch. The dressing holds up well in a sealed container.
Meat Alternative: Sauté one minced garlic clove with 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add a pound of organic ground chicken with sea salt and freshly ground pepper over medium heat, cover, and stir every two minutes until the chicken is no longer pink inside, about 10 minutes. Serve the cooked ground chicken on top of this salad.
Photography by Amie Valpone
The post A Wintry Sweet Potato Kale Salad with Creamy C…
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