Are will still allowed to have winter salads in spring? I’d say, yes!
One-tray roasted winter salads have been a discovery for me this year. And I love them! They are ready in 30 minutes and are delicious both warm and cold. Not to mention they are very nutritious and healthy at the same time.
This winter salad is made with sweet potatoes, kale and cashew nuts. I added some feta on top, just because I love feta, but that is not necessary. I also prepared a quick dressing made with olive oil, mustard, and lemon juice, which enhances the natural flavours of the ingredients. This recipe is really quick and hassle-free, so you can either enjoy it at lunch or dinner, depending on your schedule.
Check also my (other) Winter Salad recipe with sweet potatoes, Brussels sprouts, and beetroot.
Winter Salad with Sweet Potato, Kale and Cashew Nuts
For the salad dressing
Preheat oven at 200C (180C fan) and prepare a baking tray covered with baking parchment.
Peel and dice the sweet potatoes into relatively small-medium sized cubes. Place them on the baking tray, add a tbsp of olive oil and toss them well to make sure they are well coated with oil. Add some rosemary sprigs (optional). Place in the oven and bake for 25 minutes.
Wash the kale leaves and roughly slice them into small pieces. Remove the baking tray from the oven. Add the sliced kale to the baking tray and combine well with the potatoes. Move them to one side of the tray. Add the cashew nuts. Roast for a further 5 minutes (make sure the kale doesn’t burn).
Divide the salad into two bowls, and allow to cool slightly. In the meantime, prepare the dressing: combine all the ingredients in a small bowl and mix them well until you get an emulsion. Taste and add more salt/lemon juice/oil according to your taste. Divide the dressing between the two portions of salad and mix well. Top with some feta (optional).