Kale Salad

I woke up the other day feeling a bit off,

I thought maybe I was coming down with something, or that I was just tired for some reason

Three days later and it seems to be sorting itself out.

I'm not tired, or sick,

 I'm beginning to RELAX

Weird. Nice.

There is this wonderful, yet unfamiliar, calm that seems to come with relaxing.

I'm breathing deeper

I feel satisfied with the moment in hand,

rather than creating 6 things to do at once

While showing a design client a house I really like

I discovered this INCREDIBLE field of flowers.

When we were through, I went back with a basket and picked some

I had friends over last night for a simple Wednesday night supper.

I made Cajun Halibut with Garlic and Lime , a recipe I discovered

while leafing through my own cookbook! ("Cooking In the Moment")

And I made this incredible kale salad with roasted sweet potatoes and dried cherries

that has really become a favorite.

Recipe below

A final thought from my daily affirmation

"...sometimes more isn't always better.  Chasing in circles that which you think 

you want or need is simply an illusion"

I hope you have sunshine in your day today

Kyra

KALE SALAD WITH ROASTED SWEET POTATOES

AND DRIED CHERRIES

1 large bunch of kale, stems removed and sliced into a thin julienne

2 good sized sweet potatoes, peeled, cut into 1/2 inch cubes

1 large red onion, peeled and diced into 1/2 inch pieces

or if you have an abundance: 1 cup of shallots, peeled and thickly sliced

1/2 cup dried cherries, cut in half if large

1/2 cup toasted pumpkin seeds

1 T sherry vinegar

1 T brown rice vinegar

2 T olive oil

Plus more oil for roasting onions and sweet potatoes

Salt and pepper

Preheat your oven to 400 degrees

Toss sweet potatoes with some olive oil to coat and season with salt

Place on sheet tray in a single layer and roast, turning potatoes on tray occasionally until golden and tender, about 20 -25 minutes

Place your onion pieces in a small oven proof dish, moisten with olive oil and a bit of salt

and roast along side sweet potatoes, turning occasionally

Remove both from oven and allow to cool to room temperature

Meanwhile, whisk your vinegars, 2 T of oil and salt and pepper to taste to make a dressing

Toss raw julienned kale with dressing and allow to sit for 30 minutes

This will soften the kale 

Toss kale with the roasted sweets, onions, pumpkin seeds and cherries

Adjust salt and pepper as needed

Serve at room temp or chilled

Enjoy!