Winter is just around the corner and we wanted to create a simple salad recipe for you that is equally fresh as it is nourishing. But salads are tricky in the colder months: We don’t really like cold food in winter. So we have made for you a little blueprint of what it takes for a perfect winter salad:
your base: dinosaur kale (or any other kale or leafy green)
something warm and comforting: roasted sweet potato (or pumpkin or potato)
something sweet: pears (or apples, persimmon or any fruit you like)
something tart: pomegranate seeds (or dried cranberries or cherries)
something crunchy: dukkah (or any nuts and seeds of your choice)
Serves 4 as an appetizer or side dish
2 sweet potato 4 tbsp olive oil 1 tsp each of cumin, fennel and coriander 2 handfuls of palm kale (or kale or cavalo nero) 2 tbsp lemon juice ½ tsp salt 1-2 pears 4 tbsp pomegranate seeds 3 tbsp dukkah For the dressing: 3 tbsp olive oil 1 tbsp lemon juice 1 tsp mustard ½ tbsp maple syrup ½ tbsp nutritional yeast salt and pepper
Preheat the oven to 390 °F. Peel the sweet potato, cut it in half and slice it. On a baking sheet or in an ovenproof dish, mix with 2 tablespoons of the olive oil. Crush the cumin, fennel and coriander in a mortar. Add the spices to the sweet potato, season with salt and pepper and mix well. Put the sweet potato in the oven and bake for about 15-20 minutes, until soft inside and crispy outside, turning once in between. Meanwhile, remove the stem from the kale and cut the leaves into strips and place in a large bowl. Massage the lemon juice, the remaining 2 tablespoons of oil and salt into the cut kale leaves and set aside. Cut the pears into fine wedges. For the dressing mix all the ingredients. When the sweet potatoes are done baking, let them cool a bit. Then add to the kale along with the pears. Mix with the dressing and sprinkle with pomegranate seeds and dukkah.