Crispy Kale roasted winter salad

Winter is that time of the year in which everyone is happy for a cup of very hot tea, soups… but not salads! I was the same until I started to look for winter salad options made out with our fresh and seasonal delicious veggies.

Kale is one of our biggest crops at this time of the year. I’ve met a lot of people the last two years that have been wondering what to do with it, how to cook it. The easy option was always a juice or a smoothy, but here I give an incredible yummy recipe that we tried a few days ago and was absolutely fantastic!

Crispy Kale roasted winter salad

Image

INGREDIENTS for 2 people

3 medium sweet potatoes

1/2 cup walnuts

2 teaspoons chili powder

3/4 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon peper

1 large bunch curly kale, torn away from stem and roughly chopped

4 tablespoon olive oil, divided

2 tablespoon parmesan cheese, grated

 

Apple Cider Dressing

2 cups apple cider

1/4 cup honey

1 tablespoon apple cider vinegar

1/4 cup olive oil

1/4 teaspoon cayenne (optional)

salt + pepper

 

INSTRUCTIONS

  1. To make the dressing. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Remove from the heat and stir in the honey, apple cider vinegar, olive oil, cayenne (if using), salt and pepper. Set aside
  2. While you work on the dressing preheat the oven to 400 degrees F. and start the kale.
  3. Add the kale to a large bowl. Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper. Toss well and massage the kale with your hands for a good 1 to 2 minutes. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and place in a large bowl, set aside.
  4. While the kale gets crispy start working on the sweet potato. In a small bowl combine the chili powder, cinnamon, cayenne, brown sugar, salt and pepper. Mix to combine.
  5. Peel and chop the sweet potatoes
  6. Add the sweet potatoes to a sheet pan and drizzle on a tablespoon or so of olive oil. Sprinkle with about half the spice mixture and toss well. Bake for 20 minutes, remove from the oven and add walnuts and a sprinkle more of the seasoning and then toss it all together. Bake for another 15-25 minutes, or until the sweet potatoes are tender.
  7. Now add the roasted sweet potatoes and walnuts to the crispy kale. Toss.

 

Divide the salad among plates and top with a drizzle of the apple cider dressing. 

Hope you enjoy it!

 

Welcome to Common2Us Blog!

Welcome everyone to our blog!

It took us two years to find the perfect moment to make it… but here it is already up and running!

During these two years that we have been operating, many things have happened at Common2Us. We’ve been growing little by little and we’ve managed to create the amazing team that we are nowadays: Borja, Soraya, Rodrigo, Michael and Zag. And many nice volunteers coming and going all the time.

But let us introduce a little bit of what we are…

Common2Us came from the idea of producing food holistically, in a natural way. We consider farming in an organic way to be a vehicle of supporting a natural existence. We give special importance to the fact that this model could give farmers a better life and share the risks with the consumer. It is a model that not only brings healthy and quality food to the consumer at a good price but enhances social relations and a better understanding of the nature of growing food. We want to be able to share the true value of supporting your local farmer; the benefits of having them arounf you and producing your food in better, more sustainable ways.

Hope to see you around!

Enjoy the photos below and the food we grow!

Processed with RookieDSC_0022_01DSC_4902Michel milkwoodzagStall Berowrabeet and fennella foto judias