Purple Sweet Potato, Kale & Orange Salad for the entire family!

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While this beautiful salad is a bit more involved than most in terms of the prep work, it’s worth every minute. Since the kale marinates in the fridge for a while before serving, there’s no reason toddlers and older kids can’t enjoy this sweet citrus salad. For babies, you can make a beautiful mini version by just using the oranges, sweet potatoes and feta.  Point out all the shades of purple to entice them to try it!

Kale, orange & purple sweet potato salad

Serves: 4-6, including a very hungry 10 month old and 2.5 year old

Ingredients:

  • 1 giant bunch red Russian kale
  • 3 tablespoons olive oil, divided use
  • 1 generous tablespoon of fruity vinegar (I used a fig balsamic)
  • Pinch of salt & pepper
  • 4 purple sweet potatoes, cubed
  • 1 tablespoon butter
  • 1/2 tablespoon brown sugar
  • 1/2 red onion, sliced thin
  • 1 navel orange, gently cut into pieces
  • I handful mint, sliced thin
  • 1 cup feta cheese, crumbled

Method:

  • Preheat oven to 300 degrees Fahrenheit.
  • Cut off and discard the tough stems of the kale. Roughly chop the leaves and put into a mixing bowl. Drizzle the kale with about 2 tablespoons olive oil and the vinegar. Add salt & pepper. Use your hands to toss all together and massage the kale for a few minutes. Cover the bowl and put in the fridge to marinate for at least 30 minutes.
  • Toss sweet potatoes in remaining olive oil and bake in oven until just tender, about 30 minutes.
  • In a medium sized skillet, saute butter, brown sugar and the onion on medium heat, stirring often until onions are limp, fragrant and lighter in color.
  • Once potatoes and onions are done, set aside to come to room temperature.
  • Assemble the salad. On a large serving platter, in the following order, lay the kale,  sweet potatoes, oranges and caramelized red onion. Next, drizzle the whole thing with your oil and vinegar then add the mint and crumbled feta. Enjoy!

Notes:

  • We had this with some seared salmon as our protein, which is also a great finger food for babies.
  • I always serve salads on a platter or shallow baking dish rather than the typical salad bowl. There is nothing more annoying than all the best components of a salad lost at the bottom!
  • Try topping this with pumpkin or sunflower seeds for some extra crunch, or even grapefruit instead of oranges for an extra zing. Like most things I make, it’s really about using what’s in your kitchen!

 

 

 

 

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