RECIPE: Roasted Sweet Potato and Kale Salad

Updated: Mar 30, 2020



TIME


Prep Time: 10 mins

Total Time: 30 mins



INGREDIENTS


Makes 4 servings


Dressing

6 Tbs white balsamic vinegar

4 Tbs olive oil

2 garlic cloves, pressed or minced small cloves

2 tsp maple syrup

salt to taste


Salad

8 cup kale, shredded

1 sweet potato, peeled and chopped cut into bite sized cubes

1/4 cup raw walnuts

1/2 cup feta cheese, crumbled optional



DIRECTIONS


PREP:

  1. Wash and shred kale, removing spines first.

  2. Peel and chop sweet potato.

  3. Preheat oven to 350°F.

MAKE:

  1. Place sweet potato in a bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-lined baking sheet and bake until soft and edges are browned; about 20 minutes.

  2. Add remaining oil, vinegar, garlic, and maple syrup in a mason jar. Shake to emulsify.

  3. Place kale in large bowl. Massage leaves for 3 minutes until softened.

  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.


PRINT THIS RECIPE


Recipe Source: Living Plate RX



Sign up for a FREE trial of my meal plans to access more recipes and tips like these or contact me to learn more about building a health-supporting, plant-focused plate.