As the weather gets cooler and the days get shorter our taste buds for flavors may change. Pears and apples line our fruit bowls and sweet potatoes and butternut squash take over our dinners. And then there is Kale, one of my favorites! Enjoy some fun facts and a recipe worth trying.
Warm Kale Salad
Ingredients
1 medium sweet potato, diced into 1/2-inch cubes
4 tsp avocado or olive oil
1/4 tsp cinnamon
1/4 tsp paprika
Pinch sea salt
Pinch freshly cracked pepper
1 bunch lacinato/dinosaur kale, chopped
1 honeycrisp apple, thinly sliced
4 fresh figs, quartered
1 oz Bellavitano cheese (I like the Merlot)
1/4 cup pecans
Instructions
- Heat oven to 400°F. Line 2 baking sheets with parchement or silicone baking mats
- Toss sweet potatoes with 2 tsp of the olive oil, cinnamon, paprika, salt, and pepper. Spread onto one baking sheet and roast 25-30 minutes, stirring every 10 minutes
- Toss kale with other 2 tsp oil and spread onto the other baking sheet. Roast about 5-10 minutes, or until just wilted and bright green but not crispy
- Slice apple and cut each fig into fourths. Grate or crumble the cheese
- Add kale, sweet potatoes, apple, figs, cheese and pecans to a large bowl. Toss with your favorite dressing to taste and serve
Kale Facts
Kale is a member of the cabbage family, which means it is close cousins with Brussels sprouts, broccoli, collard greens and cauliflower. Kale can survive several frosts; in fact, cold growing temperatures can make kale taste sweeter. Kale is rich in calcium, vitamin A, and vitamin C. Did you know that rubbing olive oil or a light dressing into kale leaves before serving them softens the leaves?