Prep Time: 10 mins
Total Time: 30 mins
Meal Type: Lunch,Dinner, Snack
Source: Living Plate Rx
Servings: 4
Ingredients
Salad
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8 cups kale, shredded
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1 sweet potato, peeled and chopped cut into bite sized cubes
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1/4 cup walnuts, raw
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1/2 cup feta cheese, crumbled optional
Dressing
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6 Tbs white balsamic vinegar
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4 Tbs olive oil
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2 cloves garlic
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2 tsp maple syrup
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salt, to taste
Directions
Prep
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Wash and shred kale, removing spines first.
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Peel and chop sweet potato.
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Preheat oven to 400°F.
Make
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Place sweet potato in a bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-lined baking sheet and bake until soft and edges are browned; about 20 minutes.
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Meanwhile, place kale in large bowl. Massage for 3 minutes until softened.
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When sweet potatoes are done, remove from oven and let cool. Add to kale along with walnuts and feta cheese [if using].
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Add remaining oil, vinegar, garlic, and maple syrup in a mason jar. Shake to emulsify.
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Toss with dressing just before serving.
Tips from Elisa and Ellen:This salad is a great way to reinvent leftover sweet potatoes. If you enjoy the salad dressing, consider doubling the dressing recipe (we save empty cleaned spice jars for this purpose!) and store in the refrigerator. Now you have a delicious homemade dressing for other salads, cooked vegetables, or to add over proteins like chicken, or shrimp.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.