Oh, December. The month where it’s sort of ok to start your morning off with peppermint hot chocolate, have three desserts during the day, go to a Christmas party for dinner and then come home and have a candy cane as your watching TV at night.
It’s a little insane. I mean, I love it, but it’s a little insane.
So, to help balance out the complete excess of sugar, I tried to prep something health for dinner this week. I mean, I still wanted it to be sorta festive because, hello, it’s December. I would be the uncool blog on the block if I didn’t provide you with something festive each and every post, but seriously. There is more to life then cookies.
So here is a kale salad. It has green stuff and it has red stuff so you know, when you combine it, it’s festive. This totally counts as a holiday post now, right? I have holiday colors… How about you turn on some holiday tunes while your reading the rest to make up for the fact that there is no sugar in this.
Crispy Kale Salad with Sweet Potatoes, Apples and Pomagranite
slightly modified from How Sweet Eats
1 large bunch of kale, torn from stems and torn into pieces
2 teaspoons coconut oil, melted, or olive oil
2 teaspoons fresh apple cider
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 Field Roast vegan sausage, Smoked Apple Sage
1 shallot, diced
1 clove of garlic, minced
1 small sweet potato, diced small
1 honeycrisp apple, diced small
1/4 teaspoon cinnamon
1/4 cup toasted pecans
1/4 cup pomegranate arils
Preheat oven to 350 degrees F. Place kale in a large bowl and massage oil, apple cider, nutmeg, pepper and 1/8 teaspoon salt for 1-2 minutes. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden.
While kale is roasting, heat a skillet over medium heat and add sausage. Cook until heated through and turning golden. Set aside. Add the shallot, garlic, sweet potatoes and apples to the skillet, tossing with remaining salt and cinnamon. You want the sweet potato and apple finely diced, only slightly larger than the pom arils. Cook for 5-6 minutes, stirring occasionally, until soft.
In a small saucepan, add pecans and toast over low heat for 5-6 minutes, until golden and fragrant. Set aside.
Combine kale with apples and sweet potatoes, pecans, sausage and pom arils. Jessica at How Sweet Eats was correct when she said you don’t need dressing for this salad. The sauteed sweet potato and apple, combined with the oil/vinegar mix on the kale makes it plenty flavorful.
Now that I have given you a healthy recipe, I feel less guilty about planning on giving you a cookie recipe for tomorrow. It will be chocolate-y and peppermint-y and booze-y and you will love it. I promise. I will then most likely follow that up with about 800 other chocolate peppermint recipes because, seriously, I’m obsessed with that flavor combo this season. More on that tomorrow, though.