Thursday, March 21, 2013
Roasted Sweet Potato, Kale and White Bean Salad With Orange-Balsamic Dressing
This is a complete meal in one bowl, full of nutrition and yumminess. It can be made ahead and packed up for lunch since the kale is hearty and doesn't get limp and soggy like lettuce does. This salad is sweet, satisfying and flavourful. I think this is definitely going to be added to my roster of rotating workday lunch options!
Roasted Sweet Potato, Kale and White Bean Salad
1 large or 2 small heads kale, washed and torn into pieces
2 large sweet potatos, roasted and diced (remove skin if desired, but I kept it on), still warm or reheated
1 can white kidney beans or romano beans, drained and rinsed
Juice of 2 oranges
1/4 cup balsamic vinegar
4 tbls red wine vinegar
1 heaping tbls dijon mustard
1/4 tsp konjac root flour or guar gum or xantham gum
Salt and pepper, to taste
For the dressing, place all ingredients in a blender and blend until smooth and creamy (will thicken as it sits). Pour half of dressing over salad ingredients in a large bowl and toss. Let salad sit at least 10 minutes to absorb and develop flavours and tenderize the kale.
Remaining dressing can be refrigerated for up to 1 week.
Salad serves 2 for a main, or 4 for a side.
This recipe has been submitted to Diet, Dessert & Dogs' Wellness Weekend.