Roasted Potato Kale Salad

I love this healthy salad! It's delicious and hearty; perfect for anytime of the year. Slightly warm if you serve it right away, but no problem if you save it for later. In fact, because kale holds up so well, it's wonderful for lunch the next day. Kale is one of the healthiest vegetable there is, but many people are turned off by its bitter taste and tough texture. But neither of those present a problem in this salad. Kale's bitterness is mostly in the stem, which isn't included, and the potatoes heat the kale just enough to lighten and thin the texture, without cooking it. The purple potatoes are healthier than white potatoes, and they add interesting color to this dish. Change out the potatoes for cooked farro for another great salad. The blue cheese can also be exchanged for another strong cheese like feta cheese. The cranberries add just the perfect sweetness but can also be changed for other dried fruit like dried cherries. Enjoy your new favorite salad winter salad. In fact, I would start replacing your traditional summer potato salad with this one!
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Salad Ingredients

1 lb purple potatoes (with a few red potatoes included for color), scrubbed, cut into 1-inch rounds 1/2 tbsp olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 6 cups kale, stems removed, torn into bite-size pieces 3 tbsp red onion, thinly sliced 3 tbsp blue cheese or feta cheese, crumbled small 1/4 cup sweetened dried cranberries 1/4 - 1/2 cup almonds, slivered (optional)

Dressing Ingredients

2 tbsp extra-virgin olive oil 3 tablespoons cider vinegar 1 tsp crushed garlic 1 tsp honey 2 tsp Dijon mustard salt and pepper to taste

Directions

1) Preheat oven to 400°F.
2)
3) Toss potatoes with 1/2 tablespoon oil, salt and pepper in a large bowl. Spread them out on a baking sheet in upper 1/3 of oven. Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
4) While the potatoes are cooking, tear bite-size pieces of kale off the stem and place in a large ceramic or glass salad bowl. Add thinly sliced red onions to kale and toss. As soon as potatoes are finished roasting, place hot potatoes over prepared kale and quickly cover salad bowl with the bottom of the hot sheet pan or the lid to a skillet (even if it doesn't fit). Let covered potatoes and kale stand for about five minutes while preparing dressing.
5) Whisk oil, vinegar, garlic, honey, mustard, and salt and pepper in a small bowl. Uncover kale-potato mix and add cranberries, crumbled cheese, and salad dressing; toss to combine. Serve immediately (but it is still delicious cold).