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Parve
Medium
10 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
Every Shabbos, my good friend, Emily Hershtal, makes this delicious kale salad. We call it her everything salad because it combines just the right amount of salty, crunchy, and sweet for a satisfying mouthful.
2 medium sweet potatoes, peeled and diced
1-2 tablespoons olive oil
freshly ground Gefen Black Pepper
1 medium bunch kale (about 1 pound/500 grams)
1 package (16 ounces/500 grams) shredded green cabbage (about 4 cups)
3/4 cup chopped dried figs
3/4 cup dried blueberries or Gefen Sweetened Dried Cranberries
1 cup pomegranate seeds
3 scallions, trimmed and thinly sliced
1 cup candied or toasted pecans (optional)
1/3 cup Bartenura Extra-Virgin Olive Oil
1/3 cup balsamic vinegar
2 tablespoons maple syrup
2 tablespoons honey
2 teaspoons Haddar Dijon Mustard
pinch salt
Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Spread sweet potatoes in a single layer on prepared baking sheet. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, for 35-40 minutes, until golden and tender.
Meanwhile, wash and dry kale. Remove and discard tough stalks and center veins. Tear into bite-sized pieces. Massage kale with your fingertips until leaves have wilted, about five minutes.
Place kale into a large serving bowl. Top with sweet potatoes, cabbage, dried figs, dried blueberries, pomegranate seeds, and scallions. Cover; refrigerate.
Combine dressing ingredients in a glass jar; seal tightly and shake well. Refrigerate until serving time.
Toss dressing with salad shortly before serving. Top with candied nuts, if using.
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have made this salad a few times before & it is really really good!!!
Caution Dried figs and dried blueberries are highly infested and not recommended – other options can be frozen blueberries, craisins etc
True.