Description
This enticing contrast of flavors and textures has that hearty, seasonal vibe we’re all seeking. It’s got a ginger punch and is chock full of roasted veg and toasty walnuts. I love the simplicity of baby kale—no stripping woody stalks or massaging fibrous leaves as is the case with adult varieties. If you store your ginger in the freezer, you’ll always have some at the ready, and it will grate up nice and fluffy instead of the fibers gumming up your Microplane.
Ingredients
Units
Scale
Dressing
- 1 large garlic clove, grated
- 2 teaspoons freshly grated ginger
- 1/4 cup (50 g) extra-virgin olive oil
- 1/4 cup (60 g) unseasoned rice vinegar
- 1/4 cup (80 g) pure maple syrup
- 1/4 teaspoon pink salt
- 4 grinds of freshly cracked black pepper
Salad
- 2 orange-fleshed sweet potatoes, cut into 1/2-inch (12-mm) cubes
- 1/2 small red onion, thinly sliced into half moons
- Extra-virgin olive oil, for drizzling
- Pink salt, for sprinkling
- 1 (5-oz/142-g) bag baby kale or arugula
- 3/4 cup (80 g) toasted walnuts, roughly chopped
- 1 lb (454 g) cooked chicken breast, shredded
- Maldon flake salt, for sprinkling
Instructions
Dressing
- Whisk all dressing ingredients together in a small bowl until combined and refrigerate
until ready to use. Making the dressing a few hours in advance allows the flavors to develop.
Salad
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place sweet potatoes and onions on the prepared baking sheet. Drizzle them with oil, sprinkle
with pink salt, and toss with your hands until everything is well coated. Spread them out evenly. - Roast on the center rack for 20 minutes. Stir, then roast for another 5–15 minutes, until
vegetables are tender with a bit of color. - Combine all salad ingredients in a large bowl. Drizzle with a generous amount of dressing and
toss until well coated. Divide among 4 plates, sprinkle with flake salt, and enjoy.
