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Barefoot at Brunch

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Kale and Sweet Potato Salad

in Cook

The New Year is here! And with it, all kinds of resolutions. I don’t think I’m wrong in saying that a lot of the resolutions that are made have to do with food – eating healthier food, to be exact. It’s a great goal (and one that we all can relate to on some level, I think), so in the spirit of getting 2019 off to a good start, I decided to make a delicious dinner salad my first post of the year.

Now, if you read the words “dinner salad” and seriously considered leaving this recipe behind as fast as you could, let me just say that as a general matter, I am not a fan of eating salad as a meal. I mean, what am I, a rabbit? I am not, and I need something more than leaves if I want to avoid being hungry again 20 minutes after eating.

SO, that being said, you know that when I say this particular salad is not only healthy, but also delicious and FILLING, I’m telling the truth. And that, friends, is because this salad isn’t just leaves. It is kale sauteed in spicy caramelized onions, topped with crispy sweet potato fritters. And it is SO GOOD.

Even better, you can make the sweet potato fritters out of potatoes you’ve already cooked (get the recipe for twice-baked sweet potatoes here), so this salad only takes about 20 minutes to come together. Perfect for busy weeknights.

And, in keeping with our healthy eating idea, you don’t even have to add any dressing – the olive oil that you cook the onions and kale in does the trick.

So happy healthy eating to everyone! Now go have some salad.

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Kale and Sweet Potato Salad

Ingredients

  • 1 bunch kale (trimmed)
  • 1/4 cup pecans
  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp sugar
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • Salt
  • Pepper
  • Twice-baked sweet potato filling
  • Vegetable oil

Instructions

Make the Salad

  1. Slice onions into strips. Heat olive oil and butter in pan. Once butter is melted, add onions and sprinkle with sugar and a dash of salt. Cook over medium-low heat, stirring occasionally, until the onions are golden brown and caramelized, about 10 minutes.  

  2. While the onion is caramelizing, wash the kale and remove the hard stems. Slice the kale into small pieces (it's up to you what size you want them, I just prefer smaller pieces.)

  3. Once the onions are caramelized, add the paprika and red pepper flakes, along with a shake of salt and pepper. Stir to combine, then add the pecans and let them toast for a minute. (Note: you can adjust the amount of paprika and red pepper flakes added to taste.)

  4. Add the chopped kale leaves and  stir to combine. Remove from heat and allow to continue to cook for about a minute, stirring constantly. Remove everything to a bowl and set aside. You don't want to let the kale cook too long - it shouldn't be wilted, it just needs to get coated in the onion-y goodness and get warmed through.

Make the Potato Fritters

  1. Get your leftover twice-baked potato filling. Heat vegetable oil in a deep pan (there should be about an inch of oil in the pan.) Once water flicked onto the surface of the oil sizzles, it's hot enough. 

  2. Scoop tablespoon-sized amounts of the potato mixture into the oil and let fry for about two minutes; flip and let fry for an additional minute. Remove to a paper towel-lined plate. 

Assemble the Salad

  1. Once you've fried all of your leftover potato filling, give the salad a stir and then top with the fried potato fritters. 

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