Sweet Potato and Baby Kale Salad
Print recipe
| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 25 minutes |
| Total time | 1 hour, 25 minutes |
| Meal type | Salad |
Ingredients
- 1 Large sweet potato (1 1/2lb.)
- 1 tablespoon kosher salt
- pepper
- 4oz baby kale or baby spinach
- 3 scallions (sliced thin)
- 1 bunch Italian parsley (chopped)
- 1/2 cup safflower oil (plus 2 TBL to roast potatoes)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic (peeled)
- 1 heaped tablespoon brown sugar
- 2 tablespoons minced ginger
- 1 teaspoon toasted sesame oil
Directions
| Step 1 | |
 Preheat oven to 350F Peel and cut sweet potato into cubes Toss potatoes with 2 TBL safflower oil, salt and pepper Lay in a single layer on a sheet tray, and bake for 20-25 minutes, until edges are starting to brown Let cool | |
| Step 2 | |
 Make dressing by putting vinegar, soy sauce, garlic, sugar, and ginger into a blender With blender running, slowly add safflower oil, finishing with sesame oil You will have more dressing than you need, but it will keep for up to a week in a sealed container in the refrigerator | |
| Step 3 | |
| Put potatoes, kale, scallions and parley into a bowl Toss with dressing, staring with 1/4 cup, and adding more until everything is coated, but no dressing is in the bowl | |