Perfect Winter Chopped Salad with Pumpkin Seed Peppercorn Dressing
Author -Yields: 4 servings
Ingredients
For the dressing:
- 1/4 cup pumpkin seeds, soaked for at least 2 hours and drained
- 1/4 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil (substitute an extra tablespoon water)
- 1 clove garlic, roughly chopped
- 1/2 teaspoon salt
- Heaping 1/4 teaspoon freshly ground black pepper
For the salad:
- 1 pound sweet potato, scrubbed and cut into 3/4-inch cubes (1 extra large or 2 medium/small sweet potatoes)
- 1 tablespoon refined avocado oil (or another neutral vegetable oil)
- Salt and pepper
- 2 stalks celery, chopped
- 3 medium sized carrots, peeled and chopped
- 2 cups shredded purple or green cabbage
- 1 small bunch kale, stemmed, washed, dried, and chopped
- 1/3 cup currants raisins, or goji berries
Instructions
- To prepare the dressing, place all dressing ingredients in a food processor or a high speed blender and blend until smooth.
- To prepare the salad, start by roasting the sweet potato. Preheat your oven to 400F and line a baking sheet with foil or parchment. Toss the sweet potato cubes in the vegetable oil and transfer them to the baking sheet. sprinkle them with salt and pepper. Roast for 40 minutes, or until gently browning and fork-tender, stirring once halfway through.
- Combine the roasted sweet potato and all other salad ingredients in a large mixing bowl. Add the dressing and toss well to mix the salad. Taste the salad and adjust salt, pepper, and lemon juice as needed. Serve.
Notes
Leftover salad will keep for two days in the refrigerator.