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ROASTED SWEET POTATO AND KALE SALAD

Serves 4
Course Salad
Author Living Plate Nutrition Education and Counseling Center

Ingredients

8 cups kale, shredded

  • 1 sweet potato peeled and chopped into bite-sized cubes
  • 1/4 cup walnuts raw
  • 1/2 cup feta cheese crumbled, optional
  • 6 tablespoons white balsamic vinegar
  • 4 tablespoons olive oil
  • 2 small garlic clove pressed or minced
  • 2 teaspoons maple syrup
  • Sea salt to taste

Instructions

Prep:

  1. Wash and shred kale, removing spines first.
  2. Peel and chop sweet potato.
  3. Preheat oven to 350°F.

Recipe Notes

Make: 1. Place sweet potato in bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-line baking sheet and bake until soft and edges are browned, about 20 minutes. 2. Meanwhile, place kale in large bowl. Massage for 3 minutes until softened. 3. Add remaining oil, vinegar, garlic, and maple syrup to a mason jar. Shake to emulsify. 4. When sweet potatoes are done, remove from oven and let cool. Add to kale along with walnuts and feta cheese [if using.] 5. Toss with dressing just before serving.