Sweet Potato Kale Salad
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sweet potato roasted until its edges caramelize gives sturdy, bitter kale a sweet counterweight, enough to make this a filling bowl on its own.
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Almonds add crunch and dried cranberries a sour note, while a Dijon, lemon, and honey dressing keeps it bright. Cool the roasted cubes completely before they meet the kale, since leftover heat softens the leaves too far, and lift gently from underneath when mixing so the cubes stay intact.
Ingredients
Instructions
- 1
Rinse any dirt from 280 g sweet potato, dry it well, and cut it into bite-size cubes.
Coat the pieces evenly with part of the olive oil so the surfaces roast instead of drying out.
- 2
Preheat the oven to 210C and spread the sweet potato in a single layer.
Roast for 20 to 25 minutes, until the edges brown and caramelize, then cool it completely before it touches the kale.
- 3
Remove the thick stems from 120 g kale and tear only the leaves into bite-size pieces.
Shake off excess water well, because wet leaves can keep the dressing from coating and tenderizing the kale.
- 4
Combine the remaining olive oil with 1 tsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp honey.
Whisk until the honey loosens and the dressing looks glossy and unified, not streaky.
- 5
Pour the dressing over the kale first and massage it gently by hand for about 1 minute.
Stop when the leaves turn darker green, shrink slightly, and feel tender instead of tough.
- 6
Add the cooled sweet potato, 30 g almonds, and 25 g dried cranberries.
Toss gently by lifting from the bottom so the sweet potato keeps its shape, then serve before the kale softens too much.
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