Papa D's Fresh Fall Salad [CEC]

This recipe is my go-to dinner party salad. What I love about it is all the layers and textures.

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Step 1

Bring about 5 cups of water to simmer in a pot. Place the sweet potato cubes into the simmering water and cover. Cook the sweet potatoes for 12 to 14 minutes, or until tender enough to eat. Once ready, place the sweet potato cubes into a small bowl and add 1 tablespoon of the coconut oil, some salt, pepper, and a dash of cinnamon to taste.

Step 2

Dice the scallions and place them into a cup. De-stem the kale and chop it into 1/2-inch chunks. Place the kale and scallions into a pot. Drizzle 2 tablespoons of the coconut oil into the pot. Cook the scallions and kale on low-medium heat until the kale starts to wilt, and then sprinkle 2 small pinches of sea salt on it and give it a stir in the pot. Remove the kale from the stove and place it into a large salad bowl.

Step 3

Take the two heads of butter lettuce and chop or rip them into large bite-size chunks. Toss the lettuce into the salad bowl that contains the kale and scallions. Squeeze the lemon juice over the contents. Sprinkle 3 tablespoons of nutritional yeast over the salad and add in the diced almonds, pomegranate kernels, avocado, and sweet potatoes from earlier.

Step 4

Mix all the contents together. At this point, even without dressing, the salad should taste fantastic on its own. If needed, add salt or pepper to taste.

Step 5

Add all of the dressing ingredients to a blender. Blend all the ingredients together and pour over the salad. Mix together and serve.

Step 6

Calories: 570 per serving.