1 1/4cupsfresh or defrosted frozen blackberries, (6 oz)
Preheat the oven to 450°F.
Line two heavy-duty rimmed baking sheets with parchment paper.
Toss the sweet potatoes with 3 tbsp of the oil, and 1 tsp of the kosher salt in a large bowl. Spread the sweet potatoes in a single layer on the baking sheets and roast, flipping with a spatula once or twice and roasting the pans during cooking, for 22-24 minutes, until brown and a bit shrunken.
In a small bowl, whisk together the remaining 3 tbsp of oil and the vinegar, maple syrup, jam, 2 tsp of the lime juice, the mustard and a big pinch of salt.The dressing should have an emulsified, creamy consistency and rich, deep colour. Taste and add another tsp of lime juice if desired - the flavour should be bright.
Put the kale leaves and a pinch of salt in a large bowl. Add 2 tbsp of the blackberry dressing and toss throughly to coat.
In a medium bowl, mix the quinoa with 1 tbsp of the dressing.
Arrange the kale loosely on four dinner plates. Sprinkle the quinoa over the kale, dividing it evenly among the plates. Arrange the roasted sweet potatoes on top, then sprinkle each salad with a little more salt, a quarter of the pecans, and a quarter of the berries. Drizzle the remaining dressing over the salads and serve.
Tip: Cook the quinoa in advance to save time - it will store well in the fridge for several days. This recipe has been republished from the Simple Green Suppers cookbook with permission from the author, Susie Middleton.The calories listed for this recipe are an estimate only. Please remember that quinoa is generally high in calories, but that does not make it unhealthy.
Recipe from In Search Of Yummy-ness https://insearchofyummyness.com/kale-salad-with-blackberries/