Winter salads don’t get any tastier than our Crispy Kale Salad with Roasted Sweet Potatoes.
Crispy Kale Salad with Roasted Sweet Potatoes
Makes 6 to 8 servings
Ingredients
- 4 cups chopped curly kale
- 3 cups chopped red kale
- 3 cups chopped lacinato kale (Tuscan kale)
- 2 tablespoons olive oil, divided
- 1 tablespoon kosher salt, divided
- 3 cups peeled and diced sweet potato, ½-inch pieces
- 3 cups cubed Buttermilk Cornbread, ¾-inch pieces (recipe follows)
- ¼ cup grated Parmigiano-Reggiano cheese
- 2 cups baby kale
- ¼ cup sliced red onion
- ¼ cup toasted chopped pecans
- ½ cup mayonnaise
- ¼ cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 375°. Line 3 rimmed baking sheets with parchment paper.
- In a large bowl, combine curly kale, red kale, and lacinato kale. Transfer half of mixture to another bowl. To half of kale mixture, add 1 tablespoon oil and 1½ teaspoons salt, mixing until well combined. Transfer to a prepared baking sheet.
- Bake until browned and crisp, 13 to 15 minutes. Let cool completely.
- In a medium bowl, combine sweet potato, remaining 1 tablespoon oil, and remaining 1½ teaspoons salt. Transfer to another prepared baking sheet.
- Bake, turning occasionally, until golden brown and tender, 25 to 30 minutes. Let cool completely.
- Reduce oven temperature to 350°. Arrange Buttermilk Cornbread cubes on remaining prepared baking sheet. Sprinkle with Parmigiano-Reggiano.
- Bake until golden brown and crisp, 35 to 40 minutes.
- To remaining half of kale mixture, add roasted kale, sweet potatoes, cornbread croutons, baby kale, red onion, and pecans.
- In a small bowl, combine mayonnaise, vinegar, maple syrup, and mustard. Drizzle over kale mixture, and gently toss to combine.
Buttermilk Cornbread
Makes 1 (10-inch) loaf
Ingredients
- ½ cup unsalted butter, diced
- 2 cups stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 2½ cups whole buttermilk
- 2 large eggs
Instructions
- Preheat oven to 425°. Place a 10-inch cast-iron skillet in oven to preheat, at least 15 minutes.
- Place butter in the cast-iron skillet and return to oven to melt.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- In a small bowl, whisk together buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture until just combined. Slowly pour melted butter into batter, stirring until well combined. Pour batter into preheated skillet.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes. Invert cornbread onto a wire rack, and let cool completely.
