This endless winter, I’ve been craving soup, stews, and hearty foods. Craving a salad during a windchill factor forecast? Uhh, not so much. However, I’ve been looking to lighten up my calories, boost my nutrient intake, and still feel satisfied and this salad seemed like the perfect fit. Does squeezing into a fitted bridesmaid dress in a couple of weeks have anything to do with this inclination towards salads?
Hell ya. Perhaps. Also, I’m hoping an extra boost of superfoods will help me stay healthy and illness-free this season.
People have asked where I get my recipes from and the answer is honestly, everywhere. Sometimes it’s a dish I tried in a restaurant that I wanted to recreate at home. Other times, it’s a recipe adapted from a cookbook or a gorgeous photo from Pinterest or food magazine. There are lots of bloggers and TV chefs that I’m inspired by too. Then there’s just random stuff I’m craving, food memories from my past I want to relive, and a husband’s taste buds I try to accommodate too.
This salad was inspired by a shopping trip at Holt’s Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It’s a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds. I guess power foods are in style with the stylish set.
Power Foods: Sweet potatoes are rich in beta-carotene, an antioxidant that’s good for vision and boosting immunity. Also, it’s low in calories, high in fibre, and contains folate. Kale is a great source of fibre, iron, and calcium, as well as Vitamin’s K and carotenoids which help promote eye health. Both sweet potatoes and kale contain vitamins B6 and C, and E. (Reference: Power Foods). It’s important to eat nutrient-rich foods, as iron deficiency and osteoporosis can be more common complications for celiacs.
Baby Kale and Sweet Potato Salad
- 1 medium sweet potato
- 4 cups loosely packed baby kale
- Olive oil
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoon balsamic vinegar
- 1 1/2 teaspoon fresh lemon juice
- 1 2/2 teaspoon honey
- 1 Tablespoon olive oil
- Salt and pepper
- Goat cheese
- 2 Tablespoons sunflower seeds
- Preheat oven to 400. Peel sweet potato and cut into 1/2" cubes. Toss sweet potatoes and 1 teaspoon of olive oil together until sweet potatoes are evenly coated. Lightly oil a foil lined baking sheet and add sweet potatoes in an even layer. Bake for 12 minutes or until soft enough to pierce easily with a fork.
- Meanwhile, make dressing. In a small bowl, combine Dijon mustard and balsamic vinegar and whisk until blended. Add lemon juice, honey, olive oil and pinch of salt and fresh ground pepper and whisk together.
- Assemble salad: In a large bowl, add kale leaves and dressing and toss until kale is evenly coated. To serve, add kale, sweet potatoes, and top with crumbled goat cheese and sunflower seeds.