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
  • 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
  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.

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