Bake the diced sweet potatoes for about 45 minutes at 190 ºC.
Sweet potato and kale salad
- 1 bunch of kale
- 2 medium sweet potatoes
- 100 g sundried tomatoes
- 100 g Borges green olives
- 100 g pine nuts
- 50 g chopped walnuts
- 50 g chopped almonds
For the vinaigrette:
- 60 ml Borges classic olive oil
- 30 ml Borges apple cider vinegar
- 1 tablespoon lemon juice
- Salt and pepper
Step by step
In a bowl, combine the kale, tomatoes, sliced black olives, and chopped walnuts and almonds.
Toast the pine nuts in a very hot pan, stirring constantly so they don’t burn. Add them to the salad. Then add the lukewarm sweet potato.
Prepare the vinaigrette by mixing the extra-virgin olive oil, apple cider vinegar and lemon juice. Add salt and pepper to taste, dress the salad and serve.