Kale and sweet potato salad with goji berry dressing

Goji berries have become increasingly popular in recent years. I too only became familiar with them as a result of this hype. Unusually for me, it was not love at first bite, however goji berries are now one of my go-to ingredients for muesli toppings and snacks. These crunchy red berries can also be used to complement savoury dishes. They are perfect for a sweet & salty dressing, for example, not only packing a flavour punch but also creating an incredibly vibrant colour.

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potatoes

1 sweet potato (large, approx. 400 g), cut into cubes

2 tbsp olive oil

½ tsp salt

some thyme sprigs

Dressing

2 tbsp dried goji berries, soaked overnight in water

1 tbsp olive oil

2 tbsp apple vinegar

1 tsp white almond cream

salt and pepper to taste

Salad

100 g kale, stems removed, torn into pieces

20 g almonds, toasted, coarsely chopped

1 tbsp dried goji berries

1 blood orange, in segments (without membrane)

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How it's done

Sweet potatoes

Mix the sweet potatoes with the oil, salt and thyme, transfer to a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 230°C.

Dressing

Drain the goji berries, blend in a food processor or blender with the oil, vinegar and almond cream until smooth, season the dressing.

Salad

In a large bowl, mix the kale with half of the dressing and massage in. Add the sweet potatoes, almonds, goji berries and orange segments. Drizzle with the remainder of the dressing, serve the salad.

How-tos

Filleting citrus fruits

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