Kale and Roasted 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 healthy, main, Salad, side

Prep Time 45 minutes

Cook Time 25 minutes

Total Time 1 hour 10 minutes

Servings 4 -6

Author Allison - Celebrating Sweets

Ingredients

Dressing:

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

Roasted sweet potatoes:

• 2 inch medium sweet potatoes peeled and cut into 1/2 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