We love kale salad in all forms, but this one is gorgeous and colorful and can even be made into a full lunch.
To make this into a filling lunch, we suggest topping with leftover grilled chicken, fish, tofu or a poached egg.
Sweet Potato Kale Salad
Servings
6 Servings
Ingredients
- 1 large sweet potato about 1 pound
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 2 tablespoons fresh thyme or 2 teaspoons dried
- 1 bunch kale chopped (about 4 to 5 cups)
- 1/2 cup slivered almonds toasted
Instructions
- Preheat the oven to 400°F. Line a baking sheet with baking paper.
- Peel sweet potato and cut it into 1-inch cubes. Toss cubes with olive oil, thyme, and a pinch
- each of salt and pepper. Spread on prepared baking sheet and roast at 400°F for about 35
- minutes or until golden brown around the edges.
- Meanwhile, whisk together oil, vinegar, mustard, garlic, and thyme.
- Pour half the dressing over the kale and massage with hands.
- Top kale with warm roasted sweet potato and toasted almonds.
- Drizzle additional dressing on top, to taste
Nutrition
Nutrition Facts
Sweet Potato Kale Salad
Amount per Serving
Calories
160
% Daily Value*
Fat
12
g
18
%
Sodium
108
mg
5
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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