Roasted Sweet Potato and Crispy Kale Salad

This salad is wonderful served hot or cold.

Photos by Ian McCausland

6 medium-sized yams, peeled
20 leaves of kale
2 tbsp lemon-infused olive oil, split
2 tbsp extra virgin olive oil
¾ c. dried cranberries
¾ c. feta, cubed
¾ c. raw pumpkin seeds
¾ c. walnuts
¾ c. unsalted sunflower seeds

Preheat oven to 400°F. Slice peeled yams to ½-cm-thin discs and then quarter them. Toss in extra virgin olive oil. Spread quartered yam pieces on a baking sheet in a single layer. Season with salt and pepper to taste. Roast yams for 35 minutes until slightly crispy.

Rip kale leaves off stems and break into large, bite-sized pieces. Toss kale in a mixing bowl with 1 tbsp lemon-infused olive oil. Massage the kale, crunching the veins in the leaves. Show the kale a real good time: massage it until it loses bitterness. Spread the kale pieces onto a baking sheet in a single layer. Roast kale for 30 minutes until crispy.

Note: Kale and yams can be roasted at the same time if your oven can handle it. Cooking times may vary, depending on the oven. Check the yams and kale about 5 minutes before they should be ready, and be prepared to leave them in for a few extra minutes.

Lightly toast pumpkin seeds and walnuts for 3–5 minutes and dust with cinnamon. Assemble the salad: warm yams and kale tossed with nuts, seeds, feta, and a drizzle of lemon-infused olive oil. Serve warm or cold—it’s delicious either way!

Pair with:

Benzzoli Agata Pinot Grigio Veneto, Italy

Il Palazzo Sangiovese Tuscany, Italy

Available at Jones & Company Wine Merchants

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