40 min | 6 | community | other courses
When the days grow crisp and you’re craving the warm rich flavors of fall, look no further than this delightful salad. Fresh raspberries, tender kale, and a dressing you’ll want to come back to again and again.
CREATED BY: WHAT ROBIN EATS
PREHEAT oven to 230°C.
PLACE the kale into a large bowl.
ADD 2 tablespoons lemon juice and 1 ½ teaspoons apple cider vinegar.
MASSAGE liquid into kale leaves until softened and somewhat reduced in size.
SET ASIDE kale.
PEEL sweet potato and CUT into about 2.5 cm cubes.
TOSS sweet potato cubes with 1-2 tablespoons olive oil.
SEASON sweet potato cubes with salt and pepper to taste.
SPREAD OUT sweet potato cubes onto a baking sheet.
BAKE about 30 minutes or until sweet potato cubes are tender and SET ASIDE sweet potato cubes to cool.
PLACE 240 ml water into a blender.
ADD almond butter, remaining 4 tablespoons fresh lemon juice, 2 tablespoons fresh grated ginger, and 2 tablespoons maple syrup or dates.
ADD 2 teaspoons turmeric, 1 teaspoon salt, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper.
BLEND dressing on high speed until fully combined.
POUR dressing into a container with a tight-fitting lid and REFRIGERATE until ready to use.
ADD 50 grams sweet potatoes to kale, raspberries and 1-2 tablespoons nuts.
TOSS gently.
DRIZZLE with desired amount of dressing and TOSS salad gently.
GARNISH salad with additional blueberries if desired.
REFRIGERATE any leftover dressing for up to two weeks and USE for salads and marinades.
SERVE the Raspberry Kale Salad immediately.
