Kale really is a superfood. It has more calcium than milk and more vitamin C than an orange. This green vegetable is loaded with vitamin A and omega 3 fatty acids – good for your brain fats. Kale is more nutritious if you cook it lightly, but don’t overdo it or it becomes bitter and mushy. Serving it with a fat, such as bacon, Parmesan cheese, or dressing helps release some of the nutrients in kale. It also tastes delicious. For a bunch of whole leaves, it’s all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store it in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should be in great shape for a week. This time of the year is perfect for warm salads and my body definitely craves them! That is the prime reason why this recipe was created. It’s definitely a gem! I used my beautiful Baby Kale Exotic Blend, Petite Red Ribbon Sorrels, and Petite Crown Jewel Baby Sweet Potatoes from The Chef’s Garden. I combined them with savory toasted walnuts and sweet pomegranate arils. And it’s all finished off with warm maple syrup and dijon dressing. So, what are Red Ribbon Sorrels? Red ribbon sorrel offers up a sweet yet tart flavor, like granny smith apples, with a texture that’s crisp and succulent. Each deliciously edible medium green leaf is oval-shaped with a red vein running through the middle. So, what are Cuke Blooms with Cukes? The cucumber tastes refreshing and clean, with soft melon flavors true to its origin. The micro cucumbers are delicately crispy with velvety soft blossoms attached for crunchy, succulent flavor. And lastly, the summer yellow blooms topping the light green cukes just look super awesome on your plate! Do you have a special recipe containing Petite Red Ribbon Sorrels or Cuke Blooms With Cukes? I would love to hear them!
Ingredients
- Baby Exotic Kale Blend Farmer Jone's Farm at The Chef's Garden
- Petite Red Ribbon Sorrel Farmer Jone's Farm at The Chef's Garden
- Cuke Bloom With Cuke Farmer Jone's Farm at The Chef's Garden
- Pomogrante Arils
Seasoned Roasted Sweet Potatoes
- 2 cups Crown Jewel Baby Sweet Potatoes, Cubes Farmer Jone's Farm at The Chef's Garden
- 2 tbsp Olive Oil Garcia De La Cruz
- 1/2 tsp Ground Chili Powder Spicely Organics
- 1/2 tsp Paprika Spicely Organics
- 1/2 tsp Ground Cumin Spicely Organics
- 1/2 tsp Garlic Powder Spicely Organics
- Himalyan Pink Salt
- Peppercorn Black Spicely Organics
Dressing
- 2 tbsp Olive Oil Garcia De La Cruz
- 1 tbsp Maple Syrup
- 1 tsp Dijon Mustard Organicville
- Himalayn Pink Salt
- Black Peppercorn Spicely Organics
Toasted Walnuts
- 1 cup Walnuts Mariani Nuts
- 2 tbsp Olive Oil Garcia De La Cruz
- Himalayn Pink Salt
- Black Peppercorn Spicely Organics
Instructions
Seasoned Roasted Sweet Potatoes
- Preheat the oven to 425 degrees F.
- Peel and cube the sweet potatoes into 1/2 inch pieces.
- Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top.
- Toss to coat all the sweet potatoes and then spread out to arrange in an even layer.
- Flip every 10-15 minutes cooking for a total of 27-35 minutes.
Toasted Walnuts
- Preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- Toss walnuts in oil and salt if desired. Arrange in a single layer on the prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Dressing.
- Combine dressing ingredients into a small bowl.
- Heat dressing up on the stove in a small sauce pan.
- Combine all salad ingredeients in a large bowl.
- Dress salad. Enjoy!
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