Kale and Sweet Potato Salad
Courtesy of Chef Grant Danyluk – Confusion Corner Drinks + Food
INGREDIENTS
2 bundles kale, torn from stems
1 cup crushed pistachios
1 cup crumbled feta cheese
1 cup fresh mint leaves
Smokey maple vinaigrette
2 cups spiced hummus
1 sweet potato, chopped and roasted
1 Tbsp olive oil
Smokey Maple Vinaigrette
1 cup mayonnaise
1/4 cup maple syrup
1/4 cup dijon mustard
1/4 cup apple cider vinegar
1 Tbsp soy sauce
2 Tbsp smoked paprika
1 tsp liquid smoke
Spiced Hummus
1 can chickpeas
1/4 cup tahini
1 garlic clove
1 Tbsp lemon juice
1 tsp curry powder
pinch turmeric
1 tsp minced ginger
1/2 tsp cayenne
salt to taste
Forbidden Rice
1 cup cooked black rice
2 cups vegetable or chicken stock
Roasted Sweet Potato
1 sweet potato, chopped into cubes
1 Tbsp olive oil
METHOD
Kale
1. Whisk together all vinaigrette ingredients.
2. Dress kale in vinaigrette massaging leaves to coat entirely.
3. Marinade for about an hour in the fridge to tenderize the leaves
Forbidden Rice
1. Add soup stock and rice to a shallow pan and roast in oven at 400°F for 40 minutes until liquid is absorbed.
Spiced Hummus
1. Drain chickpeas and reserve liquid.
2. Add them, and all hummus ingredients to a food processor and purée until smooth.
3. Add a Tbsp or two of liquid to thin out consistency if desired.
Sweet Potato
1. Toss sweet potato with olive oil and roast in a 400°F oven for about 10 minutes.
Assembly
1. Assemble salad bowls, placing a dollop of spiced hummus on the bottom and adding equal parts black rice to each bowl.
2. Divide the marinated kale between bowls.
3. Add crumbled pistachio, roasted sweet potato, crumbled feta and torn mint leaves to each bowl, distributing evenly.
Garnish
Serve with a side of warm naan bread if desired.
Yield 4 servings