RECIPE: Roasted Sweet Potato and Kale Salad

Updated: Mar 30, 2020


Prep Time: 10 mins

Total Time: 30 mins


Makes 4 servings


6 Tbs white balsamic vinegar

4 Tbs olive oil

2 garlic cloves, pressed or minced small cloves

2 tsp maple syrup

salt to taste


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



  1. Wash and shred kale, removing spines first.

  2. Peel and chop sweet potato.

  3. Preheat oven to 350°F.


  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.


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.

© 2018 Ellen Petrosino Consulting, LLC

This site does not provide medical advice. All material provided on this website is for informational or educational purposes only and is not intended to diagnose or treat any disease. Consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition before making any changes to your diet or lifestyle. Use of this site is subject to our terms of service and privacy policy.


Office Location for In-Person Sessions

Living Plate

22 Peapack Road

Far Hills, New Jersey 07931

973 210 5853 cell

908 234 1160 office