ANGELINA L aRUE This scrumptious fall salad has warm notes from the roasted sweet potato and toasted pecans. Crisp kale, tart cherries, juicy apples and crunchy pumpkin seeds round out the taste and texture.
It’s nice to have a go-to salad for this time of year. All the heavy dishes notorious this time of year usually have me craving something a little lighter to add to the table. Or maybe after some of those rich, filling meals, I tend to want something light and fresh the next day.
Salads like this will keep well in the fridge to pack for lunches on the go. But I prefer to keep the crunchy nuts and seeds, as well as the apple, in separate containers so the texture is optimum when I serve it.
I used regular sweet potatoes, but the purple variety would make a stunning salad as well. And when I shop for dried cherries, I look for those that haven’t been sweetened with sugar. When choosing an apple for this salad you may find you prefer Honeycrisp apples, like I do. They are always so juicy, and sweet yet tart.
Whether you are starting to plan your holiday menus, or just looking for an autumnal salad to add to dinner, or have for lunch, Sweet Potato-Apple Crunch salad is ideal. Enjoy food made fresh!
Sweet Potato-Apple Crunch Salad 2 sweet potatoes 3 tablespoons olive oil, divided 6 cups kale, stemmed and cut into ribbons ½ cup dried cherries ½ cup toasted pecans ½ cup toasted pumpkin seeds 1 apple, peeled, cored, and thinly sliced 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Peel potatoes and dice into 3/4-inch cubes. Place onto the prepared baking sheet. Lightly brush with 1 tablespoon oil. Roast for approximately 35 minutes, or until tender and lightly browned. Set aside to cool.
In a large serving bowl, toss kale, cherries, toasted pecans, and toasted pumpkin seeds. Add sweet potatoes and apple slices, and gently toss.
In a small dish, whisk 2 tablespoons oil with vinegar, and Dijon mustard. Drizzle over individual servings. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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