Earlier today, someone asked me what is my favorite recipe from my new book, The Healthy You Diet cookbook. This should be a question I’m able to answer without hesitation but I wasn’t.
Every time I developed a new recipe for my book, I would always say, “This just might be my new favorite recipe!” It became somewhat of a joke in our office.
The truth is, I only put recipes that I love in my new book so it’s hard for me to pick a favorite. There is however times where I prefer one recipe to another just because I’m craving a certain flavor at that time. Right now I’ve been on a sweet potato kick so I thought I’d share ONE OF MY FAVORITE recipes, my Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette.
If you’re looking for a filling salad that burst with flavor, this Kale and Maple-Roasted Sweet Potato salad is simply perfect. The sweet potatoes and the dates curb my craving for something sweet and the pumpkin seeds give just the right amount of crunch and texture to satisfy me.
I know many people who claim they don't like kale but I believe they've just never had it in the right recipe. Since Kale can be tough and bitter, there is a little trick to make it more tender and enjoyable: simply massage the leaves with a little olive oil or salad dressing for 30 seconds to 1 minute. This will soften them and have them ready to enjoy. You’ll be amazed at this difference this makes.
I cook sweet potatoes often but roasting them with a little maple syrup, olive oil and lemon makes this recipe special.
Roasting the sweet potatoes is so simple and makes the entire house smell wonderful.
You can use raw pumpkin seeds but I think toasting them really brings out their flavor. A simple two minutes in a skillet over medium heat is all it takes to turn them golden brown and give them that extra burst of nutty flavor.
The finish product is vibrant and irresistible. This is definitely “one of my favorite” recipes! I hope you enjoy it!
- 1tablespoon pure maple syrup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- 2 sweet potatoescut into 1" cubes
- 1/3cup pumpkin seeds
- 1bunch curly-leaf kaleribs removed, chopped
- 1/2 cup walnut Vinaigrette (from The Healthy you Diet)or dressing of your choice
- 1/2 cup Madjool dates
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the maple syrup, oil, lemon juice, and salt. Add the sweet potatoes and toss to coat with the maple syrup mixture. Spread the potatoes on the baking sheet and roast, stirring occasionally, for 30 minutes, or until tender. Remove from the oven and set aside to cool slightly.
- In a skillet over medium heat, toast the pumpkin seeds for 2 minutes, or until they turn golden and begin to pop. Shake the pan often during toasting to make sure they don't burn. Transfer to a plate and set aside.
- In a large bowl, toss the kale with the vinaigrette. With clean hands, massage the dressing into the kale for 1 minute.
- Divide the kale among 4 serving plates and top with the reserved sweet potatoes, reserved pumpkin seeds, and dates.