Kale and Sweet Potato Salad
This Kale and Sweet Potato Salad is a delicious side dish with great texture and fresh flavour, perfect for gatherings.
Equipment
- sheet pan
- medium-sized bowl
- Small bowl
- sharp knife
Ingredients
Salad base
- 4 cups finely shredded kale after ribs removed
- 1 small red onion
- ¼ cup roasted almonds roughly chopped
- 500 g sweet potato
- 2 teaspoon extra virgin olive oil for roasting the sweet potato
Dressing
- ½ cup Greek-style yoghurt full fat
- ¼ cup whole egg mayonnaise
- 1 tablespoon extra virgin olive oil
- 3 teaspoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon honey or to taste
- sea salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 200 degrees C (390 degrees F). Line a sheet pan with non-stick baking paper.
- Peel and cut sweet potato into 2 ½ cm (1 inch) cubes. Place on the sheet pan with the olive oil and season with salt and pepper.
- Roast for 25-30 minutes until slightly golden and cooked through. Set aside to cool.
- Add the finely shredded kale to a medium-sized bowl.
- Peel the red onion and cut it in half. Slice the onion finely and add it to the bowl with the kale.
- In a small bowl, combine all the dressing ingredients. Stir well and check that the seasoning is to your liking.
- Add the dressing to the bowl of kale. Top the salad with the sweet potato and almonds. Toss well to combine.
- Turn into a serving bowl and enjoy.
Notes
Adjust the seasoning to your liking and you may like more lemon, honey, or salt and pepper.
Nutrition
Serving: 1servingCalories: 371kcalCarbohydrates: 39gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 7mgSodium: 208mgPotassium: 898mgFiber: 5gSugar: 10gCalcium: 198mgIron: 2mg
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