Full transparency… this is a copycat recipe from one of the restaurants I work for. Now… I don’t actually know the real recipe so this is me trying to recreate it and I think I did a damn good job.
“Good job Adrienne” 👏👏👏
As I believe I’ve mentioned before, I work in Marketing for SavCo Hospitality–the hospitality group behind Ann Arbor faves Sava’s, Aventura, and Tavolina Catering & Events. My job is super fun, crazy busy, and all around awesome… plus filled with delicious food 😍
I used to eat at Sava’s and Aventura pretty often before I started working for SavCo but now that I work here… I obviously eat at the restaurants even more! One of my favorite items on the Sava’s menu is their marinated kale salad. For the first three months that I worked at SavCo, our team had a breakfast meeting every Friday at 10am and I’m 95% sure that I ordered this marinated kale salad all but two times. IT’S THE BEST THING EVER. I tried out the hippie bowl once (solid veggie bowl–though, I’m not huge fan of sprouts) and the mediterranean omelet (also awesome) but nothing came close to my beloved marinated kale salad…
Okay, so I’m sure you’re dying to know (if you haven’t Googled it already)… what makes this salad so special?! If you’re regular around these parts then it’s not new to you that I freaking LOVE roasted sweet potatoes. So when you combine them with chopped kale massaged (yes, I swore I would never be one of those people who massages their kale BUT I DID IT AND IT MAKES IT SO MUCH BETTER) in almond butter lemon vinaigrette (swoon) topped with a runny egg and almonds?! Drool sauce. Now, the original recipe has marcona almonds (I didn’t have those on hand) and sarvecchio cheese (I don’t eat cheese) but my copycat came pretty darn close to the real deal and I can’t get enough of it!
SO if you’re in town… go try this amazing dish from Sava’s, but if not, make this almost as awesome recipe at home and everything will be right in the world.
A tad dramatic? Nahhhhh.
RECIPE TIME YO.
marinated kale salad
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon extra virgin olive oil
- healthy pinch fine sea salt and black pepper
- 1/2 teaspoon garlic powder
- 5 ounces baby kale, roughly chopped
- 1/4 cup almond butter lemon vinaigrette (recipe below)
- 2 eggs, cooked to your liking (I prefer a runny sunny-side-up or fried egg, personally)
- 2 tablespoons sliced almonds
almond butter lemon vinaigrette
- 1/4 cup creamy almond butter
- juice of one lemon
- 1 tablespoon soy sauce
- 1 teaspoon peeled and freshly minced garlic (about 1 clove)
- 1 teaspoon peeled and freshly minced ginger
- 2 tablespoons water
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper–have you noticed that I LIVE FOR parchment paper?! It’s my fave.
Spread diced sweet potato out on the parchment paper lined baking sheet. Top with olive oil and spices (salt + pepper + garlic powder) then toss to coat. Bake at 400F for about 25 minutes, stirring halfway through, or until diced sweet potatoes are pierceable and slightly charred.
While the sweet potatoes are roasting, make the almond butter lemon vinaigrette: combine all ingredients in a jar then shake until well combined. Alternatively, you could whisk the ingredients together in a large measuring cup. You only need about ¼ cup of this vinaigrette for this recipe–save the rest (recipe yields about ⅔ cup)!!! It’s delicious to dip raw veggies in!
- Combine chopped kale and 1/4 cup almond butter lemon vinaigrette in a large bowl. Massage kale with dressing using your hands for a couple minutes. When the sweet potatoes are almost done roasting, cook the eggs to your liking.
- Divide kale between two bowls, top with roasted sweet potatoes, eggs, almonds, and extra vinaigrette if you so please–enjoy!!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your marinated kale salad in action. Peace out, friends!
– a
p.s. more brunch recipes here!!