I cannot take pictures of the food I'm writing about because I'm currently stuffing my face with it.
I'm deviating from my typical sugar-and-butter-fest to tell you about something healthy. That's right, healthy.
It's called Crispy Autumn Kale Salad, and it's from my favorite food blog, How Sweet It Is.
Mom and Dad, if you're reading this, get the hankies ready. Your baby officially loves salad.
After 21 years of HATING vegetables, I have finally found a salad that I find delightful. And a green leafy vegetable I actually get along with!
As the great Ron Swanson once said about salad, "as I am not a rabbit, no I will not have any."
|I'm pretty sure even Ron Swanson would love this salad|
Crispy Autumn Kale Salad
1 large bunch of kale, torn from stems and torn into pieces
Olive oil- 2 tsp
Fresh apple cider- 2 tsp
Salt- 1/4 tsp
Pepper- 1/4 tsp
Nutmeg- 1/4 tsp
2 slices thick-cut bacon, chopped
1 shallot, diced
1 clove of garlic, minced
1 small sweet potato, diced
1 honeycrisp apple, peeled and diced
Cinnamon- 1/4 tsp
Pine nuts- 1/4 c
Goat cheese- 2 oz, crumbled
Pomegranate arils- 1/4 c (Note: don't handle a pomegranate while wearing anything but dark clothes)
1. Preheat oven to 350 degrees F. Place kale in a large bowl and massage with olive oil, apple cider, 1/8 tsp salt, nutmeg and pepper, for 1-2 minutes.
2. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for an additional 5-10 minutes until slightly crispy but not golden.
3. Heat a skillet over medium heat and add bacon. Cook until crispy and the fat is rendered (~2 minutes), then remove with a slotted spoon and let drain on a paper towel.
4. Add shallot, garlic, sweet potatoes and apples to the skillet, and toss with cinnamon and remaining salt and nutmeg. Cook 5-6 minutes, stirring occasionally, until soft.
5. In a small saucepan, add pine nuts and toast over low heat for 5-6 minutes, until golden and fragrant. Set aside.
6. Combine kale with apples and sweet potatoes, pine nuts, goat cheese and pomegranate arils.
7. Stuff your face.
We'll go back to the super-bad-for-you-and-your-heart recipes tomorrow :)