A super simple Thanksgiving side or any day of the week salad…seasonal, delicious warm, cold or anywhere in between, fresh, satisfying and incredibly moreish!
What is it about cubes of roast sweet potato that just bring a simple dish alive!?! Coconut oil, plenty of seasoning and a hot oven..it couldn’t be more simple. I love having leftovers on hand but you can’t beat it straight from the oven, a side of poached or crispy bottom coconut oil fried eggs. To be honest I’m more of a fan of the latter but opt for poached on occasion for prettiness sake!
The ingredient list is short, cauliflower, sweet potato, kale, hazelnuts for good measure and of course toasty crunch!
What makes this one different from the rest is the simple pesto dressing, blitzed to a smooth drippy puree in a matter of seconds. A task I used to dread to be honest. Up until last week I relied on my mini chopper for such activities…it’s seen better days and is far from the most powerful piece of machinery I’ve ever laid my hands on. It’s small and easy to clean but creating a pesto takes WAY longer than I care to spend holding down the button on the blender, the noise piercing, irritating everyone within a 600m radius.
Ok so I took that figure completely out the air but you get the idea! I’m now the proud/chuffed owner of an Optimum 9400…this thing is flipping incredible!!! Literally less than 20 seconds and I had this bright vibrant delicious pesto dressing.
Virtually no noise disruption in the process, no scraping down the sides and its so darn easy to clean. How did I survive this long with out a blender I do not know! I can’t wait to make my own coconut butter, almond milk and raw nut butter!!! Lots of blending and blitzing on the horizon and new recipes for you guys!
I’ve been a bit lax when it comes to gifting you guys with new recipes for your upcoming Thanksgiving get togethers…I’ll do my upmost to get my act together for the month of December…! Sides, cookies, pies, truffles and fudge at the ready!
If you do eat grains and the like you could sub the cauliflower rice for straight up rice or perhaps go alternative with some quinoa. It would be a perfect veggie option…I’ve been devouring it as is topped with eggs and rotisserie chicken!
What’s your favourite Thanksgiving salad? You whipping up anything special this coming weekend?
Kale Sweet Potato Pesto Cauliflower Rice Salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: roast appetizer entree salad
Ingredients (Serves 2 – 4)
- 1 large or 2 medium sweet potatoes diced into bite size chunks
- 2 tbsp (28g) coconut oil
- 1/2 tsp Himilayan salt and 1/2 tsp black pepper
- 2 cups stemmed and finely chopped lacinato kale
- 1/2 cup (60g) roasted hazelnuts
- 1 cup of cauliflower rice
Pesto dressing (yields about 3/4 cup)
- 1/4 cup firmly packed fresh basil leaves
- 2 tbsp fresh rosemary cup firmly packed fresh parsley leaves
- 1/4 cup (60ml) cold pressed extra virgin olive oil
- 2 tbsp lemon juice
- 30g (1/4 cup) roast hazelnuts
- 1 small clove garlic, roughly chopped
- Himilayan Salt and Black pepper to taste
Preheat oven to 180C (350F).
Toss sweet potato with coconut oil, place on a baking tray lined with parchment paper and roast for 30 – 35 minutes; until lightly charred and tender.
Mix together all salad ingredients.
Blend together all pesto ingredients using a high speed blender. Season to taste.
Dress salad and serve! Will keep in the fridge for up to three days!