Harvest Salad with Spicy Broccoli, Sweet Potatoes & Candied Pecans
Harvest Salad with Spicy Broccoli, Sweet Potatoes & Candied Pecans
Serves 4
This hearty and delicious salad works well for either a meal and/or a side to a meal. The components (spicy broccoli, roasted sweet potatoes, candied pecans) are amazing stand-alone and work as sides when feeding a crowd. Pair this with Gérard Bertrand Cote de Roses Sauvignon Blanc which possesses a beautiful rounded and notes of citrus and minerality that complement this zippy dressing.
1 bunch lacinato kale
1 sweet potato, cut into ½” cubes
1 head broccoli, cut into bite-size pieces
½ cup extra virgin olive oil, divided
1 teaspoon salt, divided
1 teaspoon red pepper flakes
1 egg white
1 cup pecans
¼ cup sugar
1 shallot, thinly sliced
1 garlic clove, minced
¼ cup whole-grain mustard
1 tablespoon fresh thyme, minced
½ lemon, juiced
2-3 tablespoons apple cider vinegar
Preheat oven to 375° F.
Place kale in a large bowl or on a plate.
Place sweet potato and broccoli on a large sheet tray, on separate sides, not together. Season with ¼ cup olive oil and ½ teaspoon salt. Season broccoli with red pepper flakes.
Pop in oven and roast for 15-20 minutes until softened and slightly browned.
In a small bowl, whisk egg white until stiff peaks form. To it, add ¼ cup sugar and a pinch of salt. Fold in pecans and lay flat on a second sheet tray. Pop in the oven with vegetables and keep a separate timer. When dry and slightly fragrant, pull these out after about 10-12 minutes.
To make the dressing, whisk together shallot, garlic, thyme, mustard, lemon juice, apple cider vinegar, and remaining ¼ cup olive oil and ½ teaspoon salt. If this dressy is too zippy for you, whisk in my olive oil.
To serve, place desired amount of broccoli, potatoes, pecans, and dressing on the kale and toss.