Late summer and early fall vegetables, with lots of kale, mix to create a scrumptious and healthy salad.
- Lacinato kales leaves are long and slender; if you're using regular kale, scale back the quantity a bit if you think it's going to be too much kale.
- Why the massage? Two main reasons: massaging kale softens the texture considerably, so it's less like chewing on thick pieces of paper. As someone with food aversion issues, texture (not necessarily flavor ) can be a real barrier to liking a food. Second, some folks just have trouble digesting raw kale, and the massage breaks down the tough fibers enough for it to be tummy-tolerable.
- Most grocery stores leave the stalks and leaves attached to the fennel bulb. If so, use the feathery fennel leaves as you would dill; they're delish, too.
- This salad is infinity flexible. Add riced cauliflower if you want. Or broccoli florets. Or shaved raw Brussels sprouts. Or use butternut squash in place of sweet potatoes. It's all good!
- I only sauteed the sweet potatoes, but you can do the same to other veggies to soften them up, such as the carrots, if your fam has a thing against overly crunchy vegetables.
- Optional: while the potatoes and pasta were cooling, I sauteed the chickpeas over medium heat until their outsides had dried out a bit, which firmed them up: slightly crunchy vs. creamy.