Hearty Winter Salad
Delicious and hearty, this amazing salad is so good and easy to make. Be sure to toast the walnuts for the perfect flavor for your salad.
Ingredients
3 medium yams, peeled and diced
2 cups walnuts, toasted
1 cup dried cranberries
2 cups cooked lentils
4-6 cups kales prepped (see below)
3 tbsp tahini sauce
1 tbsp sherry vinegar
1 tbsp miso paste
1 tsp gochujang paste (Korean pepper paste)
2 tbsp sugar
Juice of one lemon
water to consistency
Salt and pepper as needed
Olive oil
Instructions
1
Peel and dice the yams, place on a baking sheet and drizzle with olive oil. Season with salt and pepper, toss to coat and roast in a 350 degree oven for about 20 minutes or until potatoes are fork tender. Remove from the oven and set aside.
2
To prepare the kale, cut out the stems of the kale and shred the leafy parts of the kale into a bowl. Massage the kale to cause bruising to tenderize it.
3
Place the kale on a large plater along with the toasted walnuts, roasted yams, cooked lentils and dried cranberries and set aside.
4
To make the dressing, in a bowl combine the tahini sauce, sherry vinegar, miso paste, gochujang paste, sugar and lemon juice. Whisk together to combine and adjust consistency with a little water if needed. Taste and adjust salt and pepper as needed.
5
Drizzle the dressing over the salad makings and mix everything together to combine.
6
I served this salad with simple cake pops. To make the cake pops, simple add some cupcakes that are frosted into your mixer and mix to a paste. Shape into balls and serve as a fun dessert idea.
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chefbryan
