A colorful winter salad that will leave you satisfied.
Course: Main Course
Keyword: fall recipes, gluten-free, salads, vegetarian, winter recipes
For the salad
2sweet potatoes, peeled and cubed
2bunches kale (about 20 leaves altogether) destemmed and roughly chopped or torn
1 ½avocados, peeled, pitted and sliced lengthwise
2tablespoonswhite wine vinegar or other mild vinegar (optional)
For the dressing
½cupplain Greek yogurt
1teaspoonginger, minced or grated
Pinchof sugar, about ¼ tablespoon
Salt and white pepper to taste
Preheat oven to 400°F.
In medium bowl, toss potatoes with oil and seasonings. Line two baking sheets with foil, and spread squash evenly over the two pans, ensuring potatoes aren’t crowded. Bake for 20-25 minutes, until fork-tender, stirring with a spatula halfway through. Let cool for 10 minutes.
Meanwhile, heat cast-iron pan over medium. Spread pepitas evenly in pan and cook for about 5 minutes, until seeds are toasted. (They will pop like popcorn – don’t be alarmed!) Set aside to cool.
Fill medium saucepan with vinegar and water until two-thirds full, then bring to a boil. Reduce heat to a bare simmer. One at a time, crack each egg into a measuring cup and carefully lower into pan. For jammy yolks, cook about 4 minutes. Remove eggs with a slotted spoon and set aside.
Place kale in large salad bowl and massage with your hands for a minute or two to tenderize. (Seems silly, but it really works wonders!) Top with remaining salad ingredients.
Whisk dressing ingredients in medium bowl, drizzle over salad and serve!
You can also toast pepitas in the oven. If you plan on having leftovers, leave out the avocado and dressing until just before serving.