I used to bring this to potlucks when I lived on the Big Island of Hawaii. Many of my co-workers were either vegetarian, no dairy, no gluten, etc. you name it. This recipe seemed to check all the boxes and would disappear every time. All the flavors work well together and it makes for a tasty salad.

Serves 4-6. Time: Prep 20 min Cook 30-40 min

Ingredients

Salad

• 1 bunch kale, washed thoroughly, dried and chopped stems removed
• 1 sweet potato or yam, peeled and cubed (1/2-1 in cubes)
• 1/2 green apple, peeled and chopped
• 1/2 cup walnuts, chopped
• 2 tbsp olive oil for sweet potatoes
• 1 tsp cumin
• 1/4 tsp cayenne, (optional)
• 1/8 tsp paprika
• salt and pepper, to taste

Dressing

• 1/4 cup olive oil
• 1 -1/2 tbsp apple cider vinegar
• 1/2 tbsp red wine vinegar
• 1 tbsp maple syrup
• salt and pepper, to taste

Method

• Preheat oven to 425 degrees.
• Start by making the dressing. The maple syrup balances everything and adds depth of flavor. Real maple syrup works best if you have some. Whisk olive oil, vinegar and maple syrup, add salt and pepper to taste.
• Place kale in a large bowl and add vinaigrette. Next “massage” the dressing into the kale to make it more tender for at least 5 minutes. This makes the kale less bitter and results in a texture that is much more palatable. Set aside and allow kale to marinate in the dressing. It will darken in color as this process occurs, very important step in making this salad and cannot be skipped.
• Cover a baking sheet with foil if your going for easier clean-up. In a small bowl, combine cumin, cayenne and paprika. Put sweet potato or yam cubes in a medium bowl and add 1 tbsp olive oil, mix up to cover cubes with oil. Next add salt and pepper to taste. Then add spice mixture and mix. Place spiced sweet potato cubes on baking sheet and roast for 10-15 minutes. Remove from oven and flip with spatula, then drizzle with remaining tbsp of olive oil. Season again with salt and/or pepper. Continue roasting for 10-15 minutes, until done (fork easily inserted). Remove from oven and cool.
• Massage dressing into the kale again. Next add apples, walnuts and cooled, roasted sweet potatoes. Combine ingredients, cover and refrigerate until ready to serve.