Spring is starting to peek around the corner here in PEI, hopefully we had our last snow this past weekend. I’m ready for warm sunshine and fresh plants to start growing. In anticipation of spring, today I created a spring kale salad for dinner that includes two of my favourite foods.
Creamy delicious sweet potatoes and crisp, crunchy asparagus; a sure sign that spring is here!
Spring Kale Salad
For the salad:
2 sweet potatoes
1 bunch of fresh asparagus
1 tablespoon of olive oil
1 bunch of kale, woody stems removed and cut into 1/2 inch strips
1 diced green onion
1/4 cup of your favourite dried fruit (cranberries, cherries, raisins)
1/4 cup of crumbled feta cheese
For the balsamic dressing:
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1 tablespoon of Dijon mustard
1 tablespoon of maple syrup
1/4 teaspoon of salt
lots of freshly ground pepper
Preheat the oven to 400F. Bake the sweet potatoes until soft, about 45 minutes. Toss the asparagus in 1 tablespoon of olive oil and place in the oven to roast for five minutes, until they are crisp and slightly cooked.
Pour the vinegar, oil, mustard, maple syrup, salt and pepper into a jar with a tight fitting lid. Shake, shake, shake until a smooth delicious dressing forms.
To assemble the salad, cube the cooled sweet potatoes and dice the asparagus into 1 inch pieces. In your favourite bowl, layer the kale, sweet potatoes, asparagus, green onion, dried fruit and feta cheese. Lastly pour the smooth dressing on top and enjoy!