Monday, January 8, 2018

Kale Salad with Roasted Smokey Sweet Potatoes

When I think of salads, I almost always think of summer.  Crisp lettuce topped with fresh veggies....perfect dinner for a hot day.  Not this salad.  This salad is perfect for a cold winter day.  Smokey roasted sweet potatoes on top of kale is comfort in a salad.  Top it off with a creamy cilantro dressing and boom.  Dinner is served.

Kale Salad with Roasted Smokey Sweet Potatoes
Makes 2 entrees or 4 sides


1 bunch of kale
1 large sweet potato, peeled and chopped into bite-sized pieces
2 tbsp olive oil (divided)
1/2 tsp cumin
1/4 tsp smoked paprika
1/8 tsp black pepper
1/8 tsp kosher salt + one pinch
Creamy Cilantro Yogurt Dressing or dressing of your choice
Additional toppings - corn, black beans, cheddar, chicken, tomatoes, green onions, avocado, etc.


1.  Preheat oven to 425.  Remove kale from stems, tear into bite-sized pieces and rinse and dry well - I like to use a salad spinner similar to this one for this.  Once clean and dried, place into a large bowl, drizzle with 1 tbsp olive oil and a pinch of salt.  Massage the kale thoroughly with your fingers.  This will help tenderize the kale and will result in kale that is not so fibrous to eat.  Set kale aside.

2.  Toss the sweet potato with the remaining tbsp of olive oil, cumin, smoked paprika, salt, and pepper.  Once coated, transfer to a baking sheet. 

3.  Roast the sweet potato pieces for 20-25 minutes, turning once.  Remove from the oven and allow to cool for 5 minutes.

4.  While the sweet potatoes cool, build your kale with any other toppings you desire - I really like black beans, avocado and green onions.  Jason likes his topped with spicy chicken.  Add the sweet potatoes on top, drizzle with dressing and enjoy!

~ Sara :)

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1 comment:

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