I know, I know. It’s only day two of the new year and I’m already talking up a big game. But, come on–wouldn’t you if you made something that looks like this?:
I spent the first day of the new year testing this recipe for a menu project for school, and what I came up with is something that is so tasty and healthy, it’ll make you want to strut around in your underwear. Kale and sweet potatoes with feta and pomegranate is a refreshing salad that plays on all of the senses.
I’m sparing you the details of the tested recipe because that’s not what this blog is about. Take the idea of this salad and make it your own. Use this as a guideline:
Peel and dice sweet potatoes. Toss with oil, S & P and roast in a 400-degree oven until tender, about 25 minutes. While that’s working, blanch or steam chopped kale.
Make the vinaigrette by marinating thinly sliced leeks in fresh lime juice, brown sugar, S & P. After about 20 minutes, whisk in oil (I used a combination of canola and extra-virgin olive oils).
Combine the potatoes, kale and vinaigrette. Top with crumbled feta cheese and pomegranate seeds.
This salad will work as a side dish, or you can enjoy on its own as a super-light entree. It’s a new year, and we’re all trying to be a bit healthier; this is a great way to do it.