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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Kale and Sweet Potato Salad
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
- 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.
- 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.
- 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:
- Combine dressed kale, sweet potatoes (warm or cold, your preference), and crushed croutons. Shave parmesan cheese over each serving.
Notes
Nutrition
Teri says
I was fortunate to be at Allison’s house when she made this delicious salad. The roasted sweet potatoes make this a hearty and healthy salad. If you are not a kale fan, give this salad a try! I think you will be pleasantly surprised. Enjoy!
Caroline @ In Due Time says
Get in my belly now! Looks delicious! Pinning!
Celebrating Sweets says
Thanks, Caroline!
Katie | Healthy Seasonal Recipes says
This recipe really caught my eye. Love the look of it, and now that I know whats in It I am practically drooling. I love kale salads so this is totally my cuppa. Love the addition of roasted sweet potatoes. Call me inspired.
Celebrating Sweets says
You will love it! It is the salad that made me fall in love with kale. Thanks for stopping by, Katie!