Tuesday, February 7, 2023
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

2 bedroom furnished apartment for rent, downtown Almonte

Two-bedroom, one-bath fully furnished apartment for rent...

Swing dancing at Equator, February 7 and 21

No partner needed. All are welcome.

Fatal snowmobile accident on Ramsay Concession 12

Members of the Lanark County Detachment of...
LivingFood and DrinkKale Salad with Sweet Potatoes and Walnuts

Kale Salad with Sweet Potatoes and Walnuts

by Susan Hanna

This yummy salad from Chatelaine is a great side dish for grilled meats. Roast the sweet potatoes, toss with kale, goat cheese and toasted walnuts and drizzle with a balsamic reduction. If you don’t feel like making the reduction, try a balsamic-based vinaigrette.

Avoiding Additives and Preservatives

Check the canola, goat cheese and walnuts to make sure they don’t contain additives. Look for a balsamic vinegar that has only naturally occurring sulfites. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

  • 3 sweet potatoes, cut into ½ -inch (1.27 cm) pieces
  • 2 tbsp (30 ml) canola oil, divided
  • ¾ tsp (3 ml) salt, divided
  • ½ cup (125 ml) halved walnuts
  • 1 bunch kale, stems removed and roughly chopped (about 10 cups/2.5 L)
  • 4.4 oz (250 g) package of goat cheese, crumbled
  • 1 cup (250 ml) balsamic vinegar

Preparation:

  1. Position racks in centre and lower third of oven. Preheat to 375F (190C). Toss sweet potatoes, with canola oil and ½ tsp (2 ml) salt on a large baking sheet until coated. Season with fresh pepper. Bake in centre of oven until tender, 25 to 30 minutes. Spread out walnut halves on a small baking sheet. Toast in lower third of oven during last 5 minutes of sweet potatoes roasting.
  2. Boil balsamic vinegar in a small saucepan over high. Reduce heat to medium and gently boil until thickened, but still loose, about 25 minutes. It should measure about 3 tbsp (45 ml).
  3. Massage kale using your fingertips, in a large bowl until softened. Toss with 1 tbsp (15 ml) canola oil and remaining ¼ tsp (1 ml) salt. Divide among 4 plates. Top with roasted potatoes, goat cheese, and toasted walnuts. Drizzle with vinegar reduction. Serves 4.

From Chatelaine

Related

Bacon and Chard Dutch Baby

Ginger Stir-Fry Beef

FOLLOW US

Latest

From the Archives