Kale-Sweet Potato Salad with Cornbread Croutons and Crispy Shallots

I usually associate salads with summer and warm weather. After all, a salad can be very cooling on a hot, sweltering Atlanta day, and there have been plenty of those days this year. We’re finally getting a break from 90+ degree days with mornings in the high 50s and highs of low 80s. Those crystal clear days with low humidity always signal the start of fall.

I eat salads all year round, and as fall approaches, I like to trade summer salad ingredients with fall flavors. I was in the mood for such a salad this week, and besides, I needed a use for the Creamy Roasted Garlic Vinaigrette that I posted earlier in the week. Sweet potatoes and kale are two of my favorite fall foods, and they make regular appearances on our table. As I was thinking about this salad, I knew I wanted to use kale and sweet potatoes, but I wanted some other textures and flavors.

I rarely fry anything, but if I’m eating fried food, onion rings are high on my list. Crispy shallots seemed a perfect addition to this salad, and to finish it off, I decided on cornbread croutons. The subtle garlic flavor in the vinaigrette was a perfect compliment to the sweet potatoes.

If you’re in the mood for a meatless meal, this salad is substantial enough to stand on its own. Bring in autumn with this delicious and hearty salad.

Kale-Sweet Potato Salad with Cornbread Croutons and Crispy Shallots

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Kale-Sweet Potato Salad with Cornbread Croutons and Crispy Shallots

Ingredients

For cornbread croutons:

1 cup plain corn meal

1 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup low-fat buttermilk

1 large egg

3 tablespoon unsalted butter, separated

For the sweet potatoes

1 large or 2 medium sweet potatos, peeled and cut into 1-inch cubes

1 tablespoon sesame oil

1/4 teaspoon salt

For the shallots:

2 large shallots, peeled, thinly sliced, rings separated

1 egg beaten

1/2 cup unbleached, all-purpose flour

1/4 cup vegetable oil

For the salad

6 cups chopped fresh kale

Creamy Roasted Garlic Vinaigrette

Instructions

For the cornbread:

1. Preheat oven to 400 degrees. Whisk together corn meal, baking power, baking soda, salt, buttermilk, and egg in a small bowl.

2. Heat a well-seasoned 8-inch skillet over high heat. Add 1 tablespoon butter and melt completely. Pour melted butter into batter and whisk to combine. Pour batter into skillet and place in oven. Bake for 18 to 20 minutes until lightly browning. Carefully remove cornbread from skillet and cool completely.

3. Cut cornbread into 1-inch cubes. Melt 2 tablespoons butter and pour over cubed cornbread. Gently toss to coat cubes. Place on baking sheet and bake for 12 to 15 minutes until golden brown.

For the sweet potatoes:

Toss sweet potatoes with sesame oil and salt. Place on baking sheet and roast for 20 to 25 minutes while cornbread is cooking. Turn halfway through cooking process.

For the shallots:

Heat oil in a small skillet over medium high heat. Dip shallot rings in egg and dredge in flour. In batches, carefully transfer shallots to oil and fry for 1 to 2 minutes until brown and crispy. Drain on paper towel.

To assemble:

1. In a large bowl, toss kale with Garlic Vinaigrette to taste. Season with additional salt and pepper if desired.

2. Divide kale among 4 salad plates. Top with sweet potatoes, croutons, and shallots. Serve immediately.

https://southernboydishes.com/2015/09/19/kale-sweet-potato-salad-with-cornbread-croutons-and-crispy-shallots/