warm kale salad Recipe
sweet potato, pecan farro, chile apple broth
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
Prepare the Chile Apple Broth
In a saucepan, combine 2 cups of vegetable broth with 1 chopped apple, 1 diced jalapeño (seeds removed for less heat), and juice from 1 lime. Simmer for 15 minutes. Blend until smooth and season with salt to taste.
Warm the Kale
In a large skillet, add a splash of olive oil over medium heat. Add the chopped kale and sauté for 3-5 minutes until it begins to wilt. Add the cooked farro and roasted sweet potatoes, stirring to combine.
Assemble the Salad
Drizzle the warm kale and farro mixture with the chile apple broth. Top with toasted pecans and serve warm.
