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Friday, July 11, 2014

Kale Salad with Roasted Yams and Raspberry Dressing

It's officially summer. I'm sure many of you have been feeling it for weeks, but here in the PNW, summer takes a little longer to kick in. Today was actually the hottest day of the year so far, 85 degrees!

Don't get me wrong, I love the sun. But anything over 75 degrees I start realizing I have no summer clothes, I'm sweating and probably burnt. But I'll stop complaining, because with summer comes BERRY SEASON. YESSS.
This simple salad is a great way to use some of those delicious fresh berries. The homemade dressing is tangy, sweet and creamy, and is super easy to make! Also, the beautiful pink color is really that's a bonus :)

If you have never had roasted yams in your salad before, you are missing out. You know how sometimes you have a salad for lunch/dinner and then think, "okay, I'm ready for my meal now." Yams help me really feel satisfied. Yes, there is some extra starch or whatever, but think of the beta carotenes!

I made this salad pretty simple, but you could certainly add whatever extra ingredients you personally like on salads. Avocado, cucumber, walnuts or carrots would all be great additions!

Kale Salad with Roasted Yams and Raspberry Dressing (makes about 2-3 servings)
1-2 Golden Yams
Approx. 5 cups Kale 
1/3 cup Fresh Basil, chopped
1/2 cup Shaved Parmesan 

1/2 cup Red Wine Vinegar
1 tbs. Lemon Juice
1/2 cup Fresh Raspberries (about 3 oz.)
1 1/2 tbs. Brown Suagr
3 tbs. Sour Cream

Prepare Yams: Peel the skin off your yams, and cut into small cubes. Cover lightly in olive oil and add a bit of salt. Place yams on a cookie sheet and place into a 400 degree oven for about 30 minutes, or until soft. Remove from the oven, and set aside.

Prepare Dressing: In a small sauce pan, add red wine vinegar, lemon juice, brown sugar and raspberries. Using a muddler, crush the raspberries. Turn the sauce pan to medium/high heat and let reach a slow boil, reduce heat and allow to simmer for about 5 minutes, stirring occasionally. Crush out any large raspberry chunks. Remove from heat, and allow to cool. Once cooled, add the sour cream and use a whisk to fully combine.

In a large bowl, add the kale, roasted sweet potatoes, fresh basil and parmesan. Top with raspberry dressing and enjoy! 

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