A warm salad that makes a good fall side dish or a light lunch.
2T of cooking oil, divided
1/2t coarse sea salt, divided
4 small white potatoes, quartered (about 1 1/2 cup)
1T of garlic, minced
2 cups of kale, chopped
1 small red pepper, diced
1 small apple, sliced (about 1/8″)
1 cup of artichoke hearts, quartered
1/4 cup of pistachios
1/4 cup of unsweetened soy milk
1/4 cup of nutritional yeast
Sea salt and black pepper to taste
Preheat the oven to 450F.
Toss the potatoes in 1T of oil until well coated.
On a lightly oiled pan, bake for 15 minutes.
While the potatoes bake, prepare the kale and other ingredients.
Bring 1T of oil to heat in a frying pan.
Add the garlic and saute for 1 minutes.
Add the red pepper and apples and saute for 2 minutes.
Add the kale, pistachios and artichoke hearts and saute for 5 minutes.
Add the soy milk and stir until combined.
Add the nutritional yeast.
Remove from the frying pan and add to the baking sheet.
Reduce the oven to 375F.
Roast with the potatoes until the latter are fork tender (about another 20 – 30 minutes). Ovens vary; used the texture of the potatoes as a guide.
Remove from the oven and let cool 5 minutes.
Toss the potatoes and everything else until well combined, and serve.