This colorful Sweet Potato Kale Salad with Black Rice is a wonderful low-fat, high-fiber salad packed full of nutrients and flavor and tossed with a white balsamic vinaigrette.
1poundsweet potatoespeeled and cut into 1-inch cubes
2tablespoonsolive oil
1/2teaspoonsalt
1/4teaspoonground cinnamon
1/4teaspoonground cumin
Black pepperfreshly ground
For the Black Rice:
1cupuncooked black rice
1-1/4cupscold water
1teaspoonsalt
5ouncesbaby kalechopped
3green onionschopped— white and green
For the White Balsamic Vinaigrette:
1/2cupextra virgin olive oil
1/2cupwhite balsamic vinegar
1tablespoonDijon mustard
2clovesgarlicminced or grated
1tablespoonhoney
1teaspoonsalt
1/4teaspoonblack pepper
2tablespoonsfresh thyme leaves
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Instructions
Preheat the oven to 400°F
Add the cubed sweet potatoes to a baking sheet and toss with the olive oil. In a small dish, combine the salt, cinnamon, cumin and pepper together and sprinkle over the sweet potatoes. Transfer to the oven and roast for 15 minutes. When the potatoes are fork-tender, transfer from the oven and allow to cool to room temperature.
While the sweet potatoes are roasting: Rinse the rice under cold water and add to a medium size saucepan with the cold water and salt. Bring to a boil over medium high heat and cook for 5 minutes. Reduce the heat to low, add a tight fitting lid and cook for 30 minutes. The rice should be al dente and not soft. If there is still a little unabsorbed water, drain it off. Transfer the rice to a bowl and cool to room temperature.
For the White Balsamic Vinaigrette:
Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
Assembling the Salad:
In a large salad bowl, combine the cooled black rice, sweet potatoes, chopped kale and the green onions. Pour the vinaigrette over the salad and gently toss together.
Notes
We used the Garnet sweet potatoes which are also called yams. The yellow sweet potatoes can be substituted.
Roasting the sweet potatoes will bring out their natural sweetness; do not over-cook, they should be tender but not soft-mushy.
The sweet potatoes and the rice can be cooked in advance and cooled in the refrigerator.
For a quick cool-off, spread the rice and sweet potatoes on separate parchment lined baking sheets and stick into the freezer for 10 minutes.
Ideas for add-ins: Grilled chicken breast, sautéed shrimp, feta cheese, blue cheese chunks, crisp bacon pieces, dried raisins or cranberries