Kale and Sweet Potato Salad


  • 1 medium sweet potato,
  • 1 tbsp olive oil,
  • 1 bunch kale,
  • ¼ cup dressing (see below for recipe suggestion, although any salad dressing will do),
  • ¼ cup sunflower seeds or nuts,
  • ¼ cup dried cranberries,
  • ¼ cup feta cheese (optional)

Vinaigrette dressing: ¼ cup olive oil, ¼ cup apple cider vinegar, 1 tbsp soy sauce, 1-2 tbsp honey or maple syrup. Mix and shake.

Preheat oven to 400 degrees. Peel and cut sweet potato into ½” cubes. Toss cubes in olive oil, season with salt, and roast for about 30 minutes, or until golden brown.

Tear kale from stem, rinse, and cut into very thin strips. Allow to drain.

Put kale in a bowl and slowly add dressing until it’s well coated. Scrinch/massage kale (this softens the leaves and makes it taste sweeter). Add sweet potatoes, cranberries, seeds, and feta. Mix and serve.

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