Sweet potato kale salad with roasted peanuts and craisins. Grab some vegan deli meats and bread so we can have sandwiches for lunch. Forty five minutes later, we’re pondering on lunch ideas because the bread for sandwiches didn’t make it home. Worry not I say, because lunch is more exciting, healthy and hearty. This is one of my favorite salads so it’s time to share the joy. Ready in just thirty minutes, you really have no reason to skip on this one. Oh and did you see that ingredient list. Yes, yes yes! Clean , easy and short.
Late this summer I did a little planting, just to see how my soil will do next year. Well lets just say the fruit of very little labor is a whole lotta kale and some fresh herbs to go around. I can’t wait for the next planting season. While preparing the kale for this salad, the parsley and cilantro were taking some heat in the oven. After about 3 hours at 170, I can proudly say I have a jar of dried herbs for future use.
A LITTLE SOMETHING FROM THE GARDEN
And here is the bounty from my tiny garden, until next year. For now, lets make do with what we have eh? Some of the kale is now frozen for soups after a quick blanch. With this salad it important to dice the potatoes into small chunks for obvious reasons. You want them on your plate in under 3o minutes. I prefer kale over spinach because it turns to hold its texture a little more. And I like that extra bite of slightly cooked kale. The addition of the crushed roasted peanuts and dried cranberries definitely kicks things up a notch. I like everything peanut related and this puts a West African spin to this salad.
Sweet Potato Kale Salad with roasted peanuts and craisins
Ingredients
- 1 large sweet potatoes ( 4 cups when diced)
- 2 cups Chopped Kale
- 1 Tbsp olive oil
- 2 pinches of kosher salt
- 1/2 tsp black pepper
- a handfull of roasted peanuts
- a handfull of dried cranberries (craisins)
- 1/4 cup sliced red onions
Instructions
- Wash, peel and dice potatoes into small cubes. Heat oil in a large skill. Smash garlic cloves, peel and toss in the pan. Cook for about a minute. Add diced potatoes, toss or stir to coat potatoes.
- Season with salt and black pepper, stir cover and cook on medium heat for 15 minutes or until potatoes are tender. Toss frequently.
- Add in chopped kale and onions, cook for an additional 2-3 minutes until wilted and tender. Season to taste with salt and pepper.
- Serve warm, and top with crushed peanuts and dried cranberries.
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