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.
Servings 4 - 6
Calories 310kcal
Ingredients
Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 3 small cloves garlic minced
- ½ tsp coarse salt
- Pinch red pepper flakes
Roasted sweet potatoes:
- 2 medium sweet potatoes peeled and cut into ½ inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
Croutons:
- 2 cups ciabatta bread cut into ½ inch cubes
- 2 tablespoons extra-virgin olive oil
- ¼ 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 ¼ 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 ½ 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 ¼ 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
Inspired by True Food Kitchen
Nutrition
Calories: 310kcal | Carbohydrates: 14g | Protein: 2g | Fat: 27g | Saturated Fat: 3g | Sodium: 561mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7095IU | Vitamin C: 12.9mg | Calcium: 43mg | Iron: 0.8mg
