Winter meals and snacks don’t have to always be soup, stew or junk food. This delectably sweet yet savoury salad gives new meaning to “comfort food.” It’s festive and perfect as a lighter side for heavier holiday fare. Try it!
Preheat oven to 200°C/400°F.
Bring a pot of water to a rolling boil.
Once boiling, add quail eggs. Set a timer for 2 minutes (soft-boiled).
When the timer is up, scoop the eggs out of the pot and place into a bowl of ice water.
Once they’re cool enough, take them out of the water and peel. These will be used to garnish the salad.
Line two trays with parchment paper, one for the pecans and the other for the sweet potato.
For the pecans a large saucepan over medium heat and combine all ingredients except for the pecans. Stir until all sugars have dissolved.
Add pecans, making sure they are all coated evenly.
Stir constantly to avoid the pecans sticking for about 7 minutes or until all the liquid has dissolved from the pan.
Remove pecans and place on prepared baking sheet. Allow pecans to cool completely.
Once cooled, coarsely chop.
In a bowl, mix the diced sweet potato with the olive oil, salt and pepper, cumin and cinnamon. Stir, making sure everything is evenly coated.
Place sweet potato on lined tray, making sure they are not overcrowded.
Roast sweet potato for 35 minutes, or until golden and soft (can be easily pressed down with a fork).
While the potato is cooking, chop the kale and place in a bowl.
In a smaller bowl, combine ingredients for the dressing and stir until it is fully combined.
Add dressing to chopped kale and mix with a pair of tongs.
When the potatoes are ready, take out of the oven and let cool 5 minutes.
Add cranberries, roquefort, candied pecans, sweet potato and quail eggs to kale.
Serve and enjoy!