Kale, Sweet Potato, and Date Salad with Roasted Pepitas
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Ingredients
  • SALAD:
  • 6 cups (1 large bag) raw kale, stems removed
  • 2-3 small sweet potatoes, roasted and diced
  • ½ red onion, thinly sliced
  • 6 dates, diced
  • ½ cup roasted peptias
  • Optional: cooked shrimp, salmon, or grilled chicken breast
  • VINAIGRETTE:
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1-2 tablespoons honey (depending on taste)
  • 1 clove garlic, finely minced
  • salt and pepper to taste
Instructions
  1. Make the vinaigrette. In a shaker or blender, mix together the olive oil, apple cider vinegar, honey, minced garlic, salt and pepper together until well-combined. Refrigerate until ready to serve.
  2. Roast the pepitas. Preheat oven to 325 degrees. Pour the pepitas onto a baking sheet and add a splash of olive oil. Then, sprinkle on chili powder, salt, and pepper. Roast for 8-10 minutes until fully dried and crunchy. Set aside to cool.
  3. In a large mixing bowl, toss together the kale, a drizzle of olive oil, and some kosher salt. "Massage" the kale for at least 30 seconds to break down the leaves, making the kale more palatable. (Be sure and remove any large stems from the kale before massaging).
  4. Dice the roasted sweet potatoes (this is a great way to use leftover sweet potatoes) into bite size chunks. Slice the dates and red onion.
  5. Add the sweet potato, dates, red onion, pepitas, and shrimp/salmon/chicken (optional) to the massaged kale. Toss together and drizzle with the vinaigrette. Enjoy!
Recipe by Shug & Spice at https://shugandspice.com/2018/05/07/kale-sweet-potato-and-date-salad-with-roasted-pepitas/