AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 mins
 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
Prep:
1

Wash and shred kale, removing spines first.

2

Peel and chop sweet potato.

3

Preheat oven to 350°F.

Make:
4

Place 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.

5

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

6

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

7

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

8

Toss with dressing just before serving.

Ingredients

 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

Directions

Prep:
1

Wash and shred kale, removing spines first.

2

Peel and chop sweet potato.

3

Preheat oven to 350°F.

Make:
4

Place 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.

5

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

6

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

7

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

8

Toss with dressing just before serving.

Roasted Sweet Potato and Kale Salad