This salad is a mix of sweet, smoky and spicy, and just the thing to share at an upcoming Memorial Day barbecue or other gathering this summer. I recommend making it ahead of time, so that it can sit in the fridge for a few hours before eating. The salad becomes much more flavorful, although it’s still good if you don’t have time for that…or aren’t patient. I really enjoy this side dish with chicken, but think it would pair well with nearly any protein.
Meanwhile, you can catch me making this recipe on KATU Afternoon Live on Friday, May 26! Watch the replay of my segment HERE.
Cheers and enjoy!
1 large white sweet potato, peeled and chopped into 1-inch pieces
1 medium orange sweet potato (I used a jewel), peeled and chopped into 1-inch pieces
1 Tbsp coconut oil, melted
2 cloves garlic, minced
1 Tbsp + 1 tsp salt-free mesquite seasoning blend, separated (I used this one, which is unsweetened)
Sea salt and black pepper, to taste
2 cups fresh pineapple, cut into 1/2 to 1-inch pieces
1/4 cup red onion, thinly sliced
4 cups loosely packed curly green kale leaves, de-stemmed & chopped
1 Tbsp extra virgin olive oil
Preheat oven to 375 degrees F.
Spread sweet potatoes onto a large baking sheet and drizzle with melted coconut oil. Mix in the minced garlic, 1 Tbsp of the mesquite seasoning, and sea salt and black pepper, to taste.
Place in preheated oven and roast for 30-35 minutes, stirring halfway through. Once done, set aside to cool completely.
Add the kale to a large bowl and generously season with sea salt. Massage the sea salt into the kale with your hands for 1-2 minutes (this helps the kale soften and makes it more flavorful). Then, add the olive oil, red onion, pineapple, and remaining 1 tsp of mesquite seasoning. Stir well.
Once sweet potatoes have cooled, add to the kale mixture and gently stir. Taste and add more mesquite seasoning, sea salt, black pepper or olive oil, if desired.
If possible, allow flavors to marinate in the fridge for at least a couple hours before serving. When ready to serve, I recommend sprinkling on a dash more mesquite seasoning, but this is optional.
With Thanksgiving right around the corner, I’ve been contemplating what to make. The turkey is a given and in fact, this is the first time I’ll be preparing a whole turkey. I’m a tad intimidated, yet excited. I’m most excited because it’s a local, pasture-raised turkey. Since it’ll only be Jesse and me for dinner, I reserved a petite one (6 – 9.99 lbs) versus a small one, which range a bit bigger. I realize, I now need to get a roasting pan because I do not have one. Luckily, it’s a little turkey, so I won’t need anything gigantic. Meanwhile, if you have any great recipes or suggestions for Thanksgiving turkey, please share! Like I said, this will be a new experience for me, so I’m open to recommendations and advice.
So, I’ve got my bird, but what do I pair it this year? With recipe options like these below, how does one choose? I can’t make them all, but everything looks so good! I’ll probably stick with a classic, crustless pumpkin pie (I use the SCD recipe from the book, Breaking the Vicious Cycle, but cut use less honey). Jesse and I love this recipe! I serve it with homemade 24-hour half-and-half yogurt (as our “whipped cream”). I also know I’ll be making my mom’s spiced cranberry relish. Other than this, I can’t make up my mind. Also, the recipes I included here are only skimming the surface. I’ve come across so many wonderful recipes, but this post will be miles long if I include them all.