Kale & Roasted Sweet Potato Salad with Maple Vinegarette

So the votes are in on Facebook and apparently you all wanted a kale salad recipe this week instead of a lemon loaf recipe. I’m actually a little shocked, although the votes were close, to see you go for the salad. I know that for myself I am always trying to find new ways to get my daily dose of kale.  I’m guessing you feel the same?

Kale & Roasted Sweet Potato Salad with Maple Vinegarette This stuff is packed full of nutrition (especially for women); full of fiber, high in iron, anti-inflammatory (with 10% of your omega 3s for the day) and low in calories. Here are a few ways for you to add this dark leafy green to your repertoire:

1. Breakfast: lightly sauté kale in oil, sprinkle with salt and top with poached eggs. Easy. Or: this Kale Smoothie.

2. Snack: these Kale Chips.

3. Lunch or Dinner: Kale Salad with Dijon Lemon Dressing – one of the most popular recipes on this blog. If you haven’t made it yet, do so!

Kale & Roasted Sweet Potato Salad with Maple Vinegarette

This salad is one more way to add kale to your weekly meals. The vinegarette – super easy (thanks Kristan!) and works well on this salad, or paired with arugula or even as a marinade for meat. Make sure to drink plenty of water through the day in order to get the fiber working for you as fiber can’t break down without it. Kale is a hearty leaf and this will keep for about 2 – 3 days in the fridge with the dressing on it with little to no wilting. I really enjoyed this salad with a chicken breasts & a side of avocado! Mmmmm, yum, I’m salivating just thinking of it!

Now it’s your turn to share – what is your favourite way of getting kale (or any dark leafy green for that matter) into your daily routine?

Kale & Roasted Sweet Potato Salad with Maple Vinegarette
 
Ingredients
  • 1 large sweet potato, cleaned & cubed
  • 1 tbsp olive oil
  • ¼ tsp sea salt
  • sprinkle pepper
  • 1 bunch kale, washed, remove stem, torn into bite sized pieces
  • 2 tbsp high quality extra virgin olive oil
  • ¼ tsp sea salt or more to taste
  • 1 or 2 tbsp unsalted pumpkin seeds
  • 1 or 2 tbsp unsalted sunflower seeds
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • juice from half a lemon
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Cube cleaned sweet potatoes and lightly coat in olive oil, salt and pepper and place on baking sheet. Roast in oven until soft (about 25mins).
  3. While sweet potatoes are roasting, in a large salad bowl massage 2 tbsp high quality oil into kale until the kale softens up. Sprinkle with ¼ tsp sea salt (or more to taste) and massage again until salt is well blended. Set aside.
  4. Make dressing (easy!) in a small bowl by whisking together balsamic vinegar, maple syrup and lemon juice until combined.
  5. Once sweet potatoes are cooked, you can either let them cool completely or serve them warm on top of the kale. Both are delicious! Sprinkle pumpkin seeds, sunflower seeds and dressing on top of salad, toss and serve immediately. Left overs can be stored in fridge for 2-3 days.

Kale &

Sweet Potato, Avocado & Bacon Salad

I can’t believe how long it has been since I posted a recipe! Life has been busy my friends! Can you believe it is finally summer? I have been dying to go to the beach tomorrow so I am hoping that the weather holds up and I can get a little sand time. This is the time of year when you gather often with friends around a hot barbecue for a sausage fest and bowls of potato chips and strange but always delicious cold salads. I’ve got a great recipe for you today that is perfect for any barbecue or summer party.

Sweet Potato, Avocado & Bacon Salad

One of my absolute favourite memories growing up was that of barbecue dinners at my Grandmother’s house. She would make her always famous beef burgers (which she has only given my baby sister the recipe), the BEST potato salad and we would top off the night with chocolate chip ice cream. It was something else I tell you! I probably loved it so much because the burgers were never burnt (my Dad was VERY good at overcooking meat on the BBQ) and there was endless potato salad for everyone!

Sweet Potato, Avocado & Bacon Salad

Now, I have an allergy to beef, a sensitivity to white potatoes and I try to stay away from refined sugar (although ice cream is hard to resist). So, when our food habits changed, I redesigned the family favourites. The beef burgers became turkey burgers  and veggie burgers, the sugary desserts transformed to ones like this, this or this and the famous potato salad – well, NO way I can top my Grandma’s. BUT I was able to make one that is a super delicious alternative!  Creamy, salty and full of flavours, this recipe is a keeper for this summer!

Sweet Potato, Avocado & Bacon Salad

Sweet Potato, Avocado & Bacon Salad
 
Ingredients
  • 8 medium sweet potatoes, peeled & cubed
  • 1 tbsp of coconut or olive oil
  • small pinch of sea salt & pepper
  • 6 strips of low sodium, natural bacon
  • ¼ of a red onion
  • 3 tsp of the bacon fat
  • 1 clove garlic, crushed
  • 1 basil leaf, cut in thin pieces
  • 1 pinch of dry thyme
  • Juice from a whole lemon
  • 1 tsp Dijon mustard
  • 1 tsp raw apple cider vinegar
  • 2 ripe avocados, skin removed and cubed
Instructions
  1. Preheat the oven to 425 degrees. Line large baking sheet with parchment paper.
  2. Place cut sweet potatoes in a bowl and cover with oil, sea salt & pepper. Place on baking sheet and put in oven for 40mins (turning once after 20mins).
  3. In the meantime, cook bacon on a skillet. When at desired crispness, place on a plate lined with good paper towel to soak extra bacon fat up. Once cooled, cut into bite sited pieces.
  4. Saute the onions on medium in a little bacon fat until caramelized. Place in small bowl and add all remaining ingredients EXCEPT the avocado. Whisk together.
  5. In a large bowl, toss sweet potatoes, cooked bacon, dressing and avocado. Serve warm or serve cool. Tastes good either way!