Ingredients
Method
- Place the 16 oz (450g) of cubed sweet potatoes in a medium saucepan and cover them with water; stir in 0.1 tsp. (0.1 oz / 1g) of sea salt, then bring to a gentle boil over medium-high heat.
- Lower the heat to a simmer and cook for approximately 15 minutes, or until the sweet potatoes are fork-tender; drain the water thoroughly and set the potatoes aside to cool completely.
- Whisk together the 1 tsp. (0.1 oz / 5g) Dijon mustard, 1 tbsp. (0.5 oz / 15g) freshly squeezed lemon juice, and 3 tbsp. (1.5 oz / 45g) extra virgin olive oil in a large mixing bowl until the dressing is fully emulsified.
- Add the cooled sweet potatoes, 10 oz (280g) of chopped kale, 0.25 cup (1.2 oz / 35g) sunflower seeds, 0.5 cup (2.5 oz / 70g) dried cranberries, and 0.1 tsp. (0.1 oz / 1g) of freshly ground pepper directly into the bowl with the dressing.
- Toss the mixture vigorously to ensure every ingredient is evenly coated with the vinaigrette, then portion out and serve your Kale, Cranberry, and Sweet Potato Salad immediately.
- Roast for Extra Flavor: While the recipe utilizes a quick boiling method for speed, you can easily swap this out by roasting the cubed sweet potatoes at 200°C (400°F) for 20-25 minutes.
- Roasting caramelizes the natural sugars in the potatoes, adding a wonderful depth of flavor to the salad.
- Let It Marinate: Unlike delicate lettuce, kale thrives when it sits in dressing. For the best flavor integration, mix the salad and let it rest in the refrigerator for 30 minutes to an hour before serving.
Massage the Kale: Kale can be notoriously tough and bitter. Before tossing it with the rest of the ingredients, spend 1 to 2 minutes gently "massaging" the chopped kale leaves with a tiny drop of olive oil. This breaks down the tough cellulose fibers, making the leaves tender, sweeter, and much easier to digest.
Toast the Seeds: For an enhanced nutty flavor, quickly toast your sunflower seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the bowl.