Kale and Sweet Potato Salad

Kale and Sweet Potato Salad – A shredded kale salad tossed with roasted sweet potatoes, crushed croutons, and shaved Parmesan cheese dressed in a lemon-garlic vinaigrette.

I feel like I owe you a healthy recipe. Lately I’ve been parading brownies, ice cream, and brownies stuffed with ice cream. It’s been delicious, but indulgent. I’m trying to eat a little lighter this week, and maybe you are too? If so, you will love this Kale and Roasted Sweet Potato Salad.

Did I just use the words “love” and “kale” in the same sentence?! Yes, I did (don’t roll your eyes). Really, this salad is so tasty, with the perfect mixture of textures and flavors, I’d bet even kale skeptics would enjoy it.

For this recipe, I took inspiration from the kale salad from True Food Kitchen. Have you been there? It’s fantastic!

This salad is made up of shredded kale dressed in a lemon-garlic vinaigrette. The vinaigrette is bright, fresh, and super flavorful. The kale is tossed with cubes of roasted sweet potatoes, which add a creamy sweetness. The whole thing is topped with shavings of parmesan cheese and crushed croutons. The cheese adds a salty bite and the croutons add the perfect crunch. See what I was talking about? Texture and flavor all throughout!

This salad is hearty enough to be a meal on its own, but it is also a great side dish. It’s perfect for fall and winter. Once you try it you’ll come back to it again and again.

Recipe

Kale and Sweet Potato Salad

A shredded kale salad with roasted sweet potatoes, crushed croutons, and shaved parmesan cheese dressed in a lemon-garlic vinaigrette.

5 from 1 vote

Course: main, Main dish, side

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 – 6

Calories: 310kcal

Ingredients

Roasted sweet potatoes:

Instructions

• Combine all dressing ingredients and mix until completely combined. Place kale in a large bowl and pour half the dressing over it, tossing to coat. Add more dressing if desired (I used all but ¼ cup of dressing). Refrigerate dressed salad for several hours to allow the flavors to blend.

• Meanwhile, preheat oven to 375°F. Combine diced sweet potatoes, 2 tablespoons olive oil, and ½ teaspoon salt. Place on a rimmed baking sheet. and bake for about 25 minutes, until cooked through, tossing once or twice during the baking time.

• Place the bread cubes on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and ¼ teaspoon salt. Bake at 375° for about 15 minutes, until toasted, tossing once during the cooking time. Once the croutons have cooled, place them in a large zip-top plastic bag, and crush the croutons until they are coarse crumbs (I crushed them using the back of a metal measuring cup). Set aside.

Assembly:

• Combine dressed kale, sweet potatoes (warm or cold, your preference), and crushed croutons. Shave parmesan cheese over each serving.

Notes

Inspired by True Food Kitchen

Nutrition

Calories: 310kcal | Carbohydrates: 14g | Protein: 2g | Fat: 27g | Saturated Fat: 3g | Sodium: 561mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7095IU | Vitamin C: 12.9mg | Calcium: 43mg | Iron: 0.8mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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