The Curly Kale in your boxes this week is ideal for marinated kale salad, as the leaves are both more tender and fluffier than other types of kale. This salad does not need to be “massaged”, but you do want to dress the leaves ten minutes or so before you finish putting the salad together.
Make a dressing with 3 T. lemon juice, 2 T. olive oil, 1 t. salt and 1/4-1/2 t. fresh garlic, pressed in a garlic press.
Rinse and then dice Sweet Potatoes to make 2 C. (You can also use Delicata Squash, seeds and pulp removed). Toss in a bowl with 1 t. sesame oil, 1 T. soy sauce and a sprinkling of black or cayenne pepper.
Place in a single layer in a large cast iron skillet or cooking sheet and roast at 400 degrees in the oven. Stir once or twice so that the potatoes cook evenly. Remove when they are nicely browned and crispy.
While the sweet potatoes cook, trim the stems off 1 bunch of Curly Kale. Roughly tear the leaves into pieces. You don’t want to chop them as it will make the salad pack down.
Toss the Kale with half the dressing and let it sit 5 minutes. If the kale absorbs all the dressing, add more and toss again.
Toast 3 T. pumpkin or sunflower seeds in a skillet or in the toaster oven for 5 minutes. Add 1 T. sesame seeds and toast another minute or two.
Add the sweet potatoes and seeds to the salad and toss to combine. Crumble feta cheese or goat chevre to make 1/2 C. and sprinkle over the salad (optional). Toss again and add more dressing to taste.