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Kale Power Salad with Roasted Sweet Potato, Almonds, Goji Berries & Buckwheat

Active Time: 20 minutes/ Cook Time: 30 minutes / Total Time: 50 minutes

Makes 2 servings, 2 cups leftover salad toppings and leftover dressing

Nutrition Corner: To Peel or Not To Peel
Did you know that the skins of fruits and vegetables often contain many vitamins and minerals? For this reason, I never peel sweet potatoes, carrots, parsnips, or even beets. However, if you are unable to find organic fruits and vegetables, I recommend peeling them. Non-organic produce is sprayed with toxins that remain on the skin, even after washing them, and should not be consumed.

* Chef’s Tip: Making Dressings in your Food Processor
If you would like an emulsified or “creamy” appearance for your dressings, make them in a food processor. Place all ingredients except for oil in your processor. Begin to process and add oil slowly in a steady stream.

 
power salad.jpg

Ingredients:

  • 2 medium sweet potatoes, diced
  • 1 tablespoon coconut oil or ghee, melted
  • 4 cups kale (baby or chopped lacinato with stems removed)
  • 1/2 cup raw almonds
  • 1/2 cup goji berries
  • Buckwheat groat:
    • Just under 1 cup buckwheat groats
    • Just under 2 cups water
    • Pinch of salt
  • Dressing: Makes 1 cup
    • 1/4 cup apple cider vinegar
    • 3 tablespoons pure maple syrup
    • 2 teaspoons minced shallots (or 1 small bulb, peeled, if using a food processor)
    • Pinch of dry thyme
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup olive oil

Directions:

  1. Pre-heat the oven to 400 degrees F and line a baking tray with all natural parchment paper.
  2. Toss sweet potato with melted coconut oil or ghee and place on prepared baking tray. Roast for 30 minutes, or until fork tender. Stir the sweet potato half way through. Let cool for 10 minutes.
  3. While the sweet potato is roasting, make the buckwheat groats. Bring water and a pinch of salt to a boil.
  4. Add groats and reduce to a simmer. Simmer for about 15 minutes or until just tender (use a fork to taste and test the groats), stirring occasionally. Do not overcook or groats will become mushy. Drain any excess liquid and cool groats by spreading them out on a sheet pan.
  5. While the sweet potato is roasting, toast your almonds. Heat a skillet over medium heat, add almonds, and stir until fragrant and browned, about 3-4 minutes.
  6. Make your dressing by placing all ingredients in a mason jar and shaking vigorously*.
  7. In large bowl toss together goji berries, 1 ½ cups cooled buckwheat groats, almonds and sweet potato. Separate out 2 cups of this mixture and set aside, to be stored for lunch tomorrow according to the prep & cook schedule.
  8. Combine kale with the remaining mixture and divide into 2 bowls. Top with maple shallot vinaigrette.
  9. Store leftover dressing (2 portions for lunch tomorrow and 2 portions for lunch day 3) in an airtight jar in the fridge.