Sweet Potato & Kale Salad

This salad is pure Christmas in looks! I ate this sweet potato and kale salad so many times when I was in Hawaii. I bought it at the supermarket Foodland and lo and behold those kind people put a recipe up on their website for this salad. I added some more cranberries and pomegranates just because I thought they looked more festive and I really liked a bit more sweetness to balance it. Best of all this salad is even better the next day so make this a day ahead-just add the roasted macadamias just before serving. This can easily be made vegan by subbing the honey for maple syrup.

Sweet Potato & Kale Salad

Adapted from Foodland

Preparation time: 20 minutes

Cooking time: 10 minutes

• 500g/1.1lbs sweet potatoes
• 1/2 bunch of kale
• 1/3 cup/60g/2ozs dried cranberries
• 1/3 cup/60g/2ozs pomegranate arils
• 1/4 cup thinly sliced red onion
• 1 tablespoon olive oil
• 20ml/0.7flozs balsamic glaze
• 40ml/1.4flozs extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoons thyme leaves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup/30g/1oz macadamia nuts, roasted, salted and roughly chopped

Step 1 - First peel the sweet potatoes and cut into bite sized chunks and boil until tender (6-8 minutes depending on how big you've cut them). Cool completely.

Step 2 - Strip the leaves from the kale and roughly chop it up and massage the leaves with a tablespoon of olive oil. Place in a bowl with the sweet potatoes, cranberries, pomegranate and red onion and toss to combine. In a jar add the balsamic vinegar, olive oil, honey, thyme, red pepper flakes and salt and place the lid on securely and shake to emulsify. Pour this dressing over the salad. Add macadamias just before serving.