Creamy Kale & Sweet Potato Salad

Photo by: Seneca Shahara Brand Creamy Kale & Sweet Potato Salad

The holiday season brings us an abundance of dishes studded with butter, cheese, cream – decadence! Foods high in fat and salt are best balanced with acid. This Creamy Kale & Sweet Potato Salad adds zippy flavors like ginger, lemon, and spice to your plate, along with the crunch of tender kale, thinly sliced peppers, and shredded carrots. “The garnet sweet potatoes give it a vibrant color and delicious boost of flavor. It’s a healthy, feel-good dish, packed with vitamins and minerals,” says recipe creator Colin Brett. This recipe is one of many family recipes from the Kimberton Whole Foods Cookbook and offers a hearty vegan and wheat-free option that can be enjoyed as a bright side dish to a rich main course or as a meal on its own.

Tip from the Author’s Kitchen

“My daughter-in-law, Molly, taught me how to massage kale, a very pleasant and relaxing process that involves “kneading” the leaves in a bowl after breaking them into small pieces and then adding lemon juice and salt. The movement of the fingers breaks down the leaves and makes them more easily digestible. It also changes the leaves’ texture, makes them darker and reduces their size, making them appear sauteed.” -- Pat Brett, co-founder of Kimberton Whole Foods and co-author of the Kimberton Whole Foods Cookbook

Kimberton Whole Foods Cookbook: A Family History with Recipes is written by Kimberton Whole Foods founder Pat Brett

and award-winning journalist, author, and food writer Courtney Diener-Stokes, along with input from Kimberton Whole Foods Creative Food Director, Colin Brett, and photography by Seneca Shahara Brand. The book is available at all Kimberton Whole Foods stores.

Pat and Terry Brett, owners of Kimberton Whole Foods, invite you into their home and family life, both of which lie at the heart of their community and business endeavors. The cookbook shares the Bretts’ family history with over 60 recipes spanning the 32-year heritage of the store and community hub. It includes seasonal inspiration for your kitchen, as well as stories of local growers and makers, reflecting the Bretts’ passionate commitment to local agriculture. The book is printed and bound locally in Lancaster County, PA. RECIPE

WHAT YOU’LL NEED

• 1 pound jewel sweet potatoes, diced into bite-sized pieces • 1 teaspoon olive oil • Himalayan pink salt and ground black pepper • 1 bunch of kale, stripped from stems and chopped • 1 medium zucchini, cut lengthwise and diced • 1 cup carrots, shredded • 1 red bell pepper, sliced into thin strips • ¼ medium onion, sliced thin • 2 teaspoons sesame seeds

DRESSING INGREDIENTS

• ½ cup vegan mayonnaise • 1 teaspoon extra-virgin olive oil • 2 tablespoons Sriracha sauce • 2 tablespoons tahini • 1 teaspoon pure maple syrup • 1 teaspoon lemon juice • 1 tablespoon apple cider vinegar • 1 clove garlic, minced • 2 teaspoons fresh ginger, grated • 1 teaspoon cinnamon • Pinch of cayenne pepper • ½ teaspoon Himalayan pink salt

INSTRUCTIONS

Preheat oven to 350 F. Place sweet potatoes on baking sheet and toss with olive oil, salt and pepper before evenly spreading out. Roast for 35 minutes until soft.

Place kale in medium mixing bowl and set aside. To make dressing, combine all dressing ingredients in a Mason jar with lid or small bowl and shake or whisk to combine. Pour dressing over kale and massage thoroughly to fully coat kale. Add zucchini, carrots, bell pepper and onion and toss to combine. Add sweet potatoes and top with sesame seeds.

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