Yesterday I posted my recipe for Spicy Roasted Sweet Potatoes as part of my Gifts From The Kitchen series that included a gift idea of a spice rub. The Spicy Roasted Sweet Potatoes are great as a stand alone side dish for dinner, but the leftovers are fantastic warmed up and tossed into a kale salad for lunch the following day.
Fall Kale Salad with Spicy Roasted Sweet Potatoes
- 1 bunch kale (I used dinosaur kale, but curly kale will work great too)
- Generous pinch of kosher salt
- 1 cup Spicy Roasted Sweet Potatoes
- 1 crisp apple, cored and sliced (I used Granny Smith)
- 2 slices bacon* (for Wimpy Vegetarian version; this is optional)
- Remove the central vein from the kale leaves and discard; slice the kale into thick ribbons, and wash and dry well. Sprinkle the salt over the top of the kale and massage the leaves until you can feel them relax. They’ll become limp and moist. Squeeze the excess moisture out with a paper towel.
- Slice the bacon slices across their width into 1/2″ short slices; these are lardons. Fry until crisp, and drain.
- Combine the kale, Spicy Roasted Sweet Potatoes, bacon lardons and apple slices together and toss in a vinaigrette. I suggest the below Apple Cider Vinaigrette.
Apple Cider Vinaigrette
- 1 tablespoon apple cider vinegar
- 1 pinch each of kosher salt and freshly ground pepper
- 3 tablespoons olive oil
- Whisk the salt and pepper into the apple cider vinegar a few times to dissolve the salt.
- Whisk in the olive oil until emulsified.