Kale and Sweet Potato Salad
INGREDIENTS Kale Salad 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 inthekitchen
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
ciao ! / summer / two thousand twenty-two 17