Roasted Sweet Potato & Kale Superfood Salad
1
servings20
minutes30
minutesAnother summertime salad recipe, coming at ya! This is a new one I’ve been making and I think it is officially my favorite! We were out to lunch the other day & I ordered a kale salad – and it was the first time I had warm, roasted sweet potatoes on a cold salad. The contrast in flavors & temperature was AMAZING! So you know I had to come home & recreate it! This salad is so delicious – filled with nutrients & healthy things to make you feel satisfied and healthy! Feel free to add a protein on top.
Ingredients
1 medium sweet potato
chopped & de-stemmed kale
unshelled pistachios
dried cherries or cranberries
brussels sprouts
additional options: pickled cabbage, avocado, pumpkin seeds, chopped red onion, chopped apple
- Lemon Dijon Dressing
3/4 cup olive oil
2 TB honey
1 TB apple cider vinegar
the juice from 1 squeezed lemon
2 TB dijon mustard
salt & pepper
Directions
- Prepare roasted sweet potatoes. Peel & chop potatoes into cubes and toss in a bowl with olive oil, salt & pepper. Bake at 400 for 30 minutes – taking the potatoes out half way through and flipping them.
- Chop & destem kale and add into bowl.
- Chop Brussels sprouts thinly and add into bowl.
- Pour desired amount of dressing onto brussels & kale, and massage gently until full combined and coated in dressing.
- Add toppings, including sweet potatoes (still warm) and toss until full coated in dressing. Top with extra salt & pepper if desired. Serve immediately!
