Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse

This Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse is packed with real food nutrition to sustain you while delighting your senses.

Let’s be candid this recipe is highly involved. This is not the dish you would prepare if you are in a hurry to get something on the table for the family to eat. This is a meal that takes time. The pay off is the mingling of delightful flavors swirling over your tastebuds thanking you for the effort you put into preparing it.

The Sweet Potato Cakes freeze well. Prepare enough so that you can have them on hand for futures meals. Simply warm them in the oven or lightly fry them in a skillet and serve.

Kobcocha Kale Salad

Ingredients
1 small kabocha squash (2 pounds)
1-2 bunches of lacinto kale (dinosaur kale) 2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
1 cup wheat berries or farro, cooked
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup pumpkin seeds

Instructions
Preheat oven to 400°F.

With a vegetable peeler remove the outer rind of the kabocha. Cut the kabocha squash in half and scrape out the seeds. Cut the squash in 1-inch cubes, toss with a little olive oil and salt. Roast in the oven for 30 minutes, turning at half way mark. Remove from heat and allow to cool completely.

Remove the thick stems from the kale and discard. Stack the leaves, roll them into a tight bundle, then slice thin. You should have about 4-5 cups of kale. Toss kale with a tablespoon of olive oil, lemon juice and salt. Set aside.

In a dry pan toast walnuts until fragrant, 7-8 minutes. Allow to cool.

Add farro, walnuts, cranberries and pumpkin seeds to the kale. Gently toss in the roasted kabocha until combine. Set aside.

Sweet Potato Lentil Cakes

Ingredients
3 cups peeled and cubed sweet potatoes (2 medium sweet potatoes) 1 cup split red lentils, rinsed
2 cups water
1 cup rolled oats, divided
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon sea salt or to taste
1⁄8 teaspoon cayenne pepper

black pepper, to taste
1 cup chopped lacinto kale (dinosaur kale) 1⁄2 cup shelled pumpkin seeds
1⁄4 cup shelled hemp seeds
1⁄4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh chives

Instructions
Preheat the oven to 400°F.

Steam the sweet potatoes in a steamer or roast in the stove for 30 minutes, until fork-tender. Set aside to cool.

In a small pan bring the rinsed lentils to a boil in 2 cups water. Reduce heat, and simmer 25 minutes or until tender. Drain, set aside.

Add the sweet potatoes, lentils, 1⁄2 cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse until the mixture is combine. There should still be chunks in the sticky mixture.

Transfer the mixture to a large mixing bowl. Add in the reserved 1⁄2 cup rolled oats, kale, pepitas, hemp seeds, cilantro, and chives. Gently stir to incorporate.

Line a baking sheet with parchment paper or lightly grease it.

Form the mixture into patties. Place each on the baking sheet. Bake the patties for 30 minutes, flip them at the 15-minute mark.

Avocado Lemon Mouse

Ingredients
1 avocado
1 lemon, juiced
1 tablespoon olive oil
2 tablespoons sour cream (optional)Instructions
Combine all ingredients in a blender and pulse until smooth.

Plate a generous portion of the kabocha kale salad, add 2 patties to the plate. Serve with a the avocado lemon mouse. Enjoy!