Roasted Sweet Potato and Kale Salad


Roasted Sweet Potato and Kale Salad

November 15, 2016

  • Yields: 4 servings


8 cups kale, shredded

1 sweet potato, peeled and chopped into bite-sized cubes

1/4 cup walnuts, raw

1/2 feta cheese, crumbled, optional

6 tablespoons white balsamic vinegar

4 tablespoons olive oil

2 small garlic clove, pressed or minced

2 teaspoons maple syrup

Sea salt to taste



1Wash and shred kale, removing spines first.

2Peel and chop sweet potato.

3Preheat oven to 350°F.


1Place sweet potato in bowl and toss with 1 tablespoon olive oil and few dashes of salt. Place on parchment-line baking sheet and bake until soft and edges are browned, about 20 minutes.

2Meanwhile, place kale in large bowl. Massage for 3 minutes until softened.

3Add remaining oil, vinegar, garlic, and maple syrup to a mason jar. Shake to emulsify.

4When sweet potatoes are done, remove from oven and let cool. Add to kale along with walnuts and feta cheese [if using].

5Toss with dressing just before serving.

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