This post contains affiliate links which means I will make a small commission if you purchase through those links. Thank you! Shake to mix and taste for more seasoning if desired. Kale salad with roasted sweet potato and cranberries. With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy. She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Place in the oven for 10 minutes. (I like to use my hands for this part and massage the kale). ★☆. Top it off with pumpkin seeds for some extra crunch and you got yourself the perfect kale salad! I haven’t tried massaging the kale before but I like the idea of making it more tender for the salad. Get inspired! I only recommend products that I know, trust and love! Cutting up the potatoes for Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese is straightforward but prepping the kale may not be if you’re not familiar with how to remove the stems. In a large salad bowl, combine the sweet potatoes, kale, cranberries, cashews, and parsley. You can learn more about how we use cookies to improve your experience here. Place in the oven for 10 minutes. Pour the dressing over the salad, and mix well. (Especially for both fall & winter with these ingredients in season!). Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures. Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I’ll try it. For best results, let the salad stand for 15 to 20 minutes before serving. Next add your roasted sweet potatoes & cranberries, and pumpkin seeds and mix all together. Transfer potatoes to a large bowl to cool. 1 medium sweet potato, cut into ¾-inch dice (about 3 cups) 6 ounces kale, shredded (6 cups) ½ cup dried cranberries; 2 tablespoons chopped cashews; 2 tablespoons finely chopped fresh parsley; DRESSING. This recipe looks delicious. (my blueberry oat bran muffins took 4 batches to get them perfect!). Place a steamer insert in a saucepan over 1 to 2 inches of water. Your email address will not be published. At the 10 minute mark, mix the cranberries in the pan with sweet potatoes and cook for another 10-15 minutes, until the sweet potatoes are cooked through. By Darshana Thacker, Well, the stars seemed to align and this recipe happened. Preheat the oven to 400 degrees and line a pan with parchment paper. When sweet potatoes are done, add candied pecans, cranberries, sweet potatoes and the honey-lemon vinaigrette to the large bowl and toss to combine. Mix the salad dressing ingredients together, and pour over the kale, mixing together well. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness. 1 medium sweet potato, cut into ¾-inch dice (about 3 cups), 2 tablespoons finely chopped fresh parsley, ½ teaspoon fresh garlic, minced (1 clove). Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips. Serves: 4. The kale is massaged in a dijon-maple dressing so it becomes nice and tender, and the roasted sweet potatoes mixed with the fresh cranberries gives this salad a sweet and sour kick! Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! To make the dressing, combine the tahini, lemon juice, smoked paprika, garlic, and ½ cup water in a Mason jar. In a large bowl, whisk together the mayonnaise, curry powder and mustard. Peel your sweet potato and chop into small cubes. ★☆ Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

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