Massaged Kale Salad with Sweet Potato Noodles, Persimmon and a Smoky Orange Vinaigrette
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
2 small or 1 large sweet potatoes, about 12 ounces, peeled and cut or spiralized into noodles
1 bunch raw kale, stalks removed and discarded, roughly torn or chop into bite-sized pieces
2 tablespoons lemon or orange juice
1 Fuyu persimmon, ripe but firm, thinly sliced, then half the slices
1/4 cup raw hulled pumpkin seeds/pepitas
pinch of smoked paprika
1/4 dried cranberries
Ingredients – Smoky Orange Vinaigrette
2 tablespoons fresh-squeezed orange juice
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
2 tablespoons raw apple cider vinegar
1 teaspoon orange zest
1 teaspoon honey (or maple syrup)
1/2 teaspoon smoked paprika
1 clove garlic, minced
1/2 teaspoon fine sea salt
freshly ground black pepper, to taste
Add 1 tablespoon of the Terra Delyssa Organic Extra Virgin Olive Oil to a cast iron or regular skillet, over medium heat, add in the sweet potato noodles and season with salt and pepper. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through. Set aside in a large bowl to cool when done.
Wipe the skillet from the sweet potatoes clean, no oil. Heat the skillet over medium-high heat, toss the pumpkin seeds with the pinch of smoked paprika and add to the pan to toast. Stay with them, shake every so often. As the pepitas heat, they will puff up, they may pop, don’t worry. Keep shaking the pan until they’ve turned mostly golden brown, about 4-5 minutes. Remove from the pan and set to the side to cool.
In a large mixing bowl dress kale with orange or lemon juice and 1 tablespoon of Terra Delyssa Organic Extra Virgin Olive Oil onto kale leaves and add a pinch or two of sea salt. With clean hands massage the kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.
Add all of the vinaigrette ingredients to the pitcher of a high-speed blender, pulse until combined and emulsified.
On a serving platter, add the kale and the sweet potato noodles, toss well with some of the vinaigrette. Top with the sliced persimmons, toasted pepitas and dried cranberries. Add more vinaigrette, as necessary. Serve immediately.