Fall Potluck Salad
Recipe by Market Manager Porter Mitchell
Demonstrated at Ponce City Farmers Market on October 24, 2017
Ingredients
This is the salad that I bring to all of my fall potlucks. It’s easy to make, stores well, and is gluten free, nut free, and vegan so it’s something everyone can enjoy. Try switching out the sweet potatoes for sauteed ribbons of butternut squash or roasted delicata slices. Feel free to substitute pepitas for the sunflower seeds. Add tempeh to make it a meal!
From the market:
- One bunch of dinosaur kale from Truly Living Well, $4.00
- One half pound of small sweet potatoes from King of Crops, $2.00
- Two large or three small suncrisp apples from Mercier Orchards, $3.00
Pantry ingredients
- Roughly one tablespoon of nutritional yeast*
- Sea salt or any kind of flaky salt
- Olive oil, or your favorite type of flavorful oil
- Two handfuls of toasted sunflower seeds*What is nutritional yeast and why do I want to eat it? Nutritional yeast is a type of dehydrated yeast which, to be perfectly honest, looks like the flakes you would feed your fish. It has a lovely nutty, cheesy flavor that adds a savory depth to dishes. It is rich in B vitamins and contains all of the types of amino acids that you need to build proteins.
Directions
Ready in fifteen minutes.
- Wash the veggies, taking extra care to scrub the sweet potatoes. A little dirt won’t hurt but you don’t want grit in your teeth!
- Slice the sweet potatoes in half lengthwise and then into 1/2 inch half moons. Place in a pan at medium heat with a drizzle of olive oil. Sprinkle with salt and cook until the taters are tender and easily pierced by a fork, roughly 7-10 minutes.
- While the sweet potatoes are cooking, prepare the rest of the salad. Loosely roll the bunch of kale lengthwise and chop into one inch sections. You can de-stem the kale before this step if that’s your thing, but I like the extra crunch of the stem.
- Put the kale in a mixing bowl and sprinkle with salt. Massage the kale with the same motion as a friendly cat making biscuits. Massaging the kale breaks down the toughness of the green and releases the sugars in the leaves. Massage until the kale is soft and shiny. Your hands might turn a little green but don’t worry, it’ll wash off. Probably. Toss lightly with olive oil.
*Note-Kids especially love helping with this step! - Chop the apples into slightly smaller than bite-sized pieces, mix with kale and sunflower seeds. Add in cooked sweet potatoes and mix thoroughly with another sprinkle of salt, nutritional yeast, and a drizzle of oil. Enjoy!*Makes six side servings or three main dish servings
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
