A sweet potato, kale, rice, and pecan salad. The name pretty much says it all, or at least all its ingredients which are then tossed is a balsamic vinaigrette with orange zest. Simple, face-plantable…oh, and healthy.
Who said salad was boring? Creamy sweet potatoes, crisp roasted kale, nutty red rice, and sweet pecans gently collide in this savory, satisfying salad that works equally well as a robust side or a vegan showstopper.–Angie Zoobkoff
Sweet Potato, Kale, Rice and Pecan Salad
- Quick Glance
- 40 M
- 1 H, 15 M
- Serves 6 to 8
- 1 3/4 pounds sweet potatoes, scrubbed
- 7 ounces lacinto kale (cavolo nero)
- Mild olive oil or vegetable oil, for brushing
- Salt and freshly ground black pepper
- 1 cup red rice, cooked and cooled
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar, plus more if desired
- 1 1/4 cups pecans (or substitute walnuts, almonds, or hazelnuts)
- A little grated orange zest (optional)
- 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
- 2. Roast the sweet potatoes whole, skins on, on the baking sheet until tender, but not mushy, when pierced with a fork, 30 to 40 minutes. Remove from the oven, let cool, and then cut them lengthwise into wedges.
- 3. Pat the kale leaves completely dry. (Don’t be lazy here. This is essential.) Arrange the leaves on a rimmed baking sheet, brush both sides of the leaves with oil and sprinkle with salt and pepper. Roast until crisp. Timings will vary so keep a careful watch on the kale. Start checking it after about 10 minutes and keep in mind it will go from crisp to scorched in very little time. Let cool.
- 4. In a large bowl, combine the sweet potatoes, kale (you may need to rip the kale into pieces to make it manageable), rice, oil, vinegar, pecans, and orange zest and mix gently but thoroughly. Taste and adjust the seasoning, adding more vinegar if necessary, then serve.