Jolene Hart's Warm Autumn salad
This salad is packs in some of Autumns most beautifying foods; sweet potatoes, apples, cranberries, and ginger. It’s an antiaging boost in a bowl that you can serve to a crowd, or keep all to yourself.
Serves 4 as a main course
1 large sweet potato, scrubbed but not peeled
1 large apple, scrubbed but not peeled
2 medium carrots, peeled
1 head kale, stemmed and chopped
One 2-in/5cm piece of fresh ginger
100g raw cranberries
150g olive oil
2 tbsp apple cider vinegar
2tbsp balsamic vinegar
Sea salt and freshly grounded black pepper
Bring about 15cm of water to boil in a large pot. Meanwhile chop the sweet potato and apple into a 12mm dice. Peel the carrots into 5cm ribbons with a vegetable peeler. Set aside. Using a steamer basket, submerge the sweet potato chunks in the boiling water until tender crisp, about 2 minutes. Remove and set aside to drain.
Using the same basket, plunge half of the kale into boiling water for 30 seconds. Remove and, using tongs, squeeze out any excess water; toss the steamed kale with the remaining raw kale in a large salad bowl. Add the sweet potatoes, apples, and carrots and toss to mix. Set aside.
To make the vinaigrette: coarsely chip the ginger. In a food processor, combine the ginger, cranberries, olive oil, and vinegars, season with salt and pepper and process until smooth. Pour the vinaigrette over the salad and toss to coat. Serve warm.