About the Recipe
This dish features a dynamic contrast of textures—from the tender interior of the sweet potatoes to the satisfying crunch of potential toppings like nuts or crispy chickpeas—all tied together with a zesty or creamy dressing. The earthiness of massaged kale complements the natural sweetness of caramelized, roasted sweet potatoes, creating a delightful balance of flavors.
As a versatile side dish or main course, this salad is ideal for meal prep. The sturdy kale leaves hold up well without getting soggy, making it a convenient option for those looking to prepare a nutritious and satisfying meal in advance.
Ingredients
4 cups chopped curly kale
3 cups chopped red kale
3 cups chopped laminate kale (tuscan kale)
2 tablespoons olive oil, divided
1 tablespoon kosher salt
3 medium 3 cups peeled and diced sweet potato, ½-inch pieces
2 cups baby kale
¼ sliced red onion
¼ cup toasted chopped pecans
½ cup mayonnaise
¼ cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
3 cups buttermilk cornbread ¾-inch pieces
¼ cup grated Parmigiana-Reggiano cheese
Preparation
Preheat oven to 400 degrees Fahrenheit . Peel and dice sweet potatoes. Place on a baking sheet with parchment. Bake for one hour.
Preheat the oven to 375 degrees Fahrenheit. Line 3 rimmed baking sheets with parchment paper.
In a large bowl, combine curly kale, red, kale, and lacinato kale. Transfer half of the mixture to another bowl. To half of the kale mixture, add 1 tablespoon oil and 1 ½ teaspoons of salt, mixing until well combined. Transfer to a prepared baking sheet.
Bake, turning occasionally, until golden brown and tender, 25 to 30 minutes. Let cool completely.
Reduce oven temperature to 350 degrees Fahrenheit.
Arrange Buttermilk Cornbread cubes on remaining prepared baking sheet. Sprinkle with Parmigana-Reggiano.
Bake until golden brown and crisp, 40 minutes.
To remaining half 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, gently toss to combine.
Notes