Warm Sweet Potato And Kale Salad With Lemon-soy Vinaigrette
Education and Advocacy Try this superfood-rich salad from chef, restaurateur, and MasterChef Canada judge Claudio Aprile.
2 large sweet potatoes
¼ cup of toasted green pumpkin seeds
4 cups of baby kale
1 cup of cubed grannysmith apple
½ cup of fresh basil
14/ cup of edible flowers
Lemon-soy vinaigrette ingredients:
1 cup of extra virgin olive oil
2 tablespoons of light soy
2 tablespoons of rice wine vinegar
¼ cup of lemon juice
2 tablespoon of lemon zest
1 teaspoon of grated fresh ginger
Place sweet potatoes into a 375 degree oven, cook for 45 minutes. Cut the sweet potatoes including the skin into ¼ inch rough pieces. For the vinaigrette, place all ingredients into a bowl and whisk together. To plate, place the sweet potato including the skins and apple in center of a platter. Place the kale and apple on the sweet potato. Lightly dress sweet potato, apple and kale with lemon-soy dressing. Garnish with toasted green pumpkin seeds, basil and edible flowers.