Sweet Potato & Kale Salad with Chimichurri Sauce

July 2 2013

by alex

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Sweet Potato & Kale Salad with Chimichurri Sauce
With black kale one of the few garden items not consumed by rabbits, this looked like a good recipe to try. I made a half recipe with 1 large sweet potato and young kale. The original recipe uses pre-packaged chimichurri sauce for quick assembly but I made my own with a mix of fresh herbs (mint, parsley, oregano) along with garlic, red pepper flakes, cumin, wine wine vinegar and olive oil. Even better than it sounds.
  • 2¾ lbs sweet potatoes, peeled and cut into 1-inch dice
  • 5½ oz baby kale greens
  • 7 oz chimichurri sauce
  • 2 Tbs Dijon whole grain mustard
  • ½ cup pumpkin seeds
  • Salt & pepper
  1. Cook sweet potatoes in a large pot of boiling salted water until tender, about 8-10 minutes.
  2. Drain and cool for 10 minutes.
  3. Toast pumpkin seeds in a dry skillet.
  4. Combine all ingredients in a large mixing bowl.