Sweet Potato Salad

Okay, I know this sounds like a weird recipe, but believe me it is delicious. It has the perfect balance of taste and texture. The sweet potato is sweet and mushy. The kale is bitter and crunchy. The bell pepper is sweet and crisp. The pecans are nutty and the dressing is tangy. It really may be the most perfect bite. It's also perfect to make ahead for lunch or as a side at a party. Did I also mention it's healthy and cheap to make?

Ingredients for a single lunch serving:
1 large sweet potato - baked, peeled and cubed
1/2 cup chopped kale
1/2 red bell pepper - diced
1/2 cup pecans - chopped
1-2 tbsp. Italian dressing

Instructions:
Pierce a whole sweet potato several times with a fork. Bake the sweet potato at 400 degrees on a baking sheet for about 40 minutes until tender. If you don't have time (which I always seem to be short on), microwave on high in 5 minute increments until tender to the touch (be careful it will be really hot). Depending on its size, it usually takes about 2-3 five minute cycles. Once the sweet potato is cool enough to handle, remove the skin and cube. In a to-go container, layer the ingredients. Place the cubed sweet potato in the bottom. Next, layer the kale. Make sure the kale is chopped into small pieces and the woody stems are removed. Next, add the diced red bell pepper and top with the chopped pecans. Before eating, add the dressing and shake. Feel free to scale up the recipe for a party and toss all of the ingredients together before serving.

Voila. The perfect bite. The perfect lunch. The perfect day! Enjoy!

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