Kale and Roasted Sweet Potato Salad

Kale and Sweet Potato Salad – A shredded kale salad tossed with roasted sweet potatoes, crushed croutons, and shaved parmesan cheese dressed in a lemon-garlic vinaigrette.

I feel like I owe you a healthy recipe. Lately I’ve been parading brownies, ice cream, and brownies stuffed with ice cream. It’s been delicious, but indulgent. I’m trying to eat a little lighter this week, and maybe you are too? If so, you will love this Kale and Roasted Sweet Potato Salad.

Did I just use the words “love” and “kale” in the same sentence?! Yes, yes, I did (don’t roll your eyes). Really, this salad is so tasty, with the perfect mixture of textures and flavors, I’d bet even kale skeptics would enjoy it.

For this recipe, I took inspiration from the kale salad from True Food Kitchen. Have you been there? It’s fantastic!

This salad is made up of shredded kale dressed in a lemon-garlic vinaigrette. The vinaigrette is bright, fresh, and super flavorful. The kale is tossed with cubes of roasted sweet potatoes, which add a creamy sweetness. The whole thing is topped with shavings of parmesan cheese and crushed croutons. The cheese adds a salty bite and the croutons add the perfect crunch. See what I was talking about? Texture and flavor all throughout!

This salad is hearty enough to be a meal on its own, but it is also a great side dish. It’s perfect for fall and winter. Once you try it you’ll come back to it again and again.

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5 from 1 vote

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Kale and Sweet Potato Salad

A shredded kale salad with roasted sweet potatoes, crushed croutons, and shaved parmesan cheese dressed in a lemon-garlic vinaigrette.

Course main, side

Prep Time 45 minutes

Cook Time 25 minutes

Total Time 1 hour 10 minutes

Servings 4 - 6

Calories 310 kcal

Author Allison - Celebrating Sweets

Ingredients

Dressing:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3 small cloves garlic minced
• 1/2 tsp coarse salt
• Pinch red pepper flakes

Roasted sweet potatoes:

• 2 medium sweet potatoes peeled and cut into 1/2 inch cubes
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt

Croutons:

• 2 cups ciabatta bread cut into 1/2 inch cubes
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Salad:

• 1 large bunch kale ribs removed, sliced/shredded
• Parmesan cheese shavings for garnish

Instructions

1. Combine all dressing ingredients and mix until completely combined. Place kale in a large bowl and pour half the dressing over it, tossing to coat. Add more dressing if desired (I used all but 1/4 cup of dressing). Refrigerate dressed salad for several hours to allow the flavors to blend.
2. Meanwhile, preheat oven to 375°F. Combine diced sweet potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Place on a rimmed baking sheet. and bake for about 25 minutes, until cooked through, tossing once or twice during the baking time.
3. Place the bread cubes on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and 1/4 teaspoon salt. Bake at 375° for about 15 minutes, until toasted, tossing once during the cooking time. Once the croutons have cooled, place them in a large zip-top plastic bag, and crush the croutons until they are coarse crumbs (I crushed them using the back of a metal measuring cup). Set aside.

Assembly:

1. Combine dressed kale, sweet potatoes (warm or cold, your preference), and crushed croutons. Shave parmesan cheese over each serving.

Recipe Notes

Inspired by True Food Kitchen

Nutrition Facts

Kale and Sweet Potato Salad

Amount Per Serving

Calories 310 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 3g 15%

Sodium 561mg 23%

Potassium 215mg 6%

Total Carbohydrates 14g 5%

Dietary Fiber 1g 4%

Sugars 2g

Protein 2g 4%

Vitamin A 141.9%

Vitamin C 15.6%

Calcium 4.3%

Iron 4.6%

* Percent Daily Values are based on a 2000 calorie diet.