Cornucopia Kale Salad Recipe
Dreena Burton's abundant kale salad features roasted sweet potatoes, juicy pomegranate arils, crunchy pumpkin seeds, and a golden dressing. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Blender
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
- Spatula
- Spoon
Ingredients
- 4½ to 5 cups 1-inch cubes orange sweet potatoes
- ¼ cup apple cider vinegar
- ¼ cup nutritional yeast
- 1½ tablespoons pure maple syrup
- 1½ tablespoons tahini
- 1 tablespoon tamari
- 1 small clove garlic, halved
- ½ teaspoons yellow mustard
- ¼ teaspoons sea salt
- 5 cups stemmed and chopped kale
- ¼ cup raw or toasted pepitas or toasted walnut or pecan pieces
- ¼ cup pomegranate arils or 2 to 3 tablespoons dried cranberries
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