Harvest Salad with Spicy Broccoli, Sweet Potatoes & Candied Pecans
Serves 4
This hearty and delicious salad works well for either a meal and/or side to a meal. The components (spicy broccoli, roasted sweet potatoes, candied pecans) are amazing stand alone and work as sides when feeding a crowd. Pair this with Gérard Bertrand Cote de Roses Sauvignon Blanc that possesses a beautiful rounded and notes of citrus and minerality that compliment this zippy dressing.
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1 bunch lacinato kale
1 sweet potato, cut into ½” cubes
1 head broccoli, cut into bite size pieces
½ cup extra virgin olive oil, divided
1 teaspoon salt, divided
1 teaspoon red pepper flakes
1 egg white
1 cup pecans
¼ cup sugar
1 shallot, thinly sliced
1 garlic clove, minced
¼ cup whole grain mustard
1 tablespoon fresh thyme, minced
½ lemon, juiced
2-3 tablespoons apple cider vinegar
Preheat oven to 375° F.
Place kale in a large bowl or on a plate.
Place sweet potato and broccoli on a large sheet tray, on separate sides, not together. Season with ¼ cup olive oil and ½ teaspoon salt. Season broccoli with red pepper flakes.
Pop in oven and roast for 15-20 minutes until softened and slightly browned.
In a small bowl, whisk egg white until stiff peaks form. To it add ¼ cup sugar and pinch of salt. Fold in pecans and lay flat on a second sheet tray. Pop in oven with vegetables and keep a separate timer. Pull these out after about 10-12 minutes, when dry and slightly fragrant.
To make dressing, whisk together shallot, garlic, thyme, mustard, lemon juice, apple cider vinegar, and remaining ¼ cup olive oil and ½ teaspoon salt. If this dressy is too zippy for you, whisk in my olive oil.
To serve, place desired amount of broccoli, potatoes, pecans and dressing on kale and toss.
