Roasted Sweet Potato Salad With Kale, Apple Cider Vinegar and Pecans

INGREDIENTS1

Salad

  • 1 large sweet potato
  • 1/4 cup dried, unsweetened cranberries
  • 1/4 cup chopped pecans
  • 4 beets peeled
  • 1 head of kale chopped
  • 1/2 cup cooked quinoa
  • 2 tablespoon of coconut oil
  • Salt and pepper

Dressing

  • 2 tablespoons raw apple cider vinegar
  • 1 tsp wasabi
  • Juice of a lime
  • ¼ cup extra virgin olive oil

Method

  1. Preheat oven to 350°F (180°C)
  2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
  3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
  4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
  5. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
  6. To make dressing, place vinegar, wasabi and lime juice in a blender. Blend on medium for 30 seconds. Switch to lowest setting and slowly pour in oil with motor running.
  7. Add dressing to salad and toss well.

Source

http://foodmatters.tv/content/roasted-beet-sweet-potato-kale-salad