Thursday, July 16, 2015

Sweet Potato Kale Salad

A couple weeks ago, Malissa and I were in the mood for something fresh.  A quick internet search on some of our favorite sites brought Malissa to this recipe, and after some simple modifications to make it simpler and vegan friendly, voila!  We had a new favorite side!  This salad has a sweet and tangy flavor, with a hardy taste and texture thrown in thanks to the sweet potatoes.  A definite favorite salad in our home, and an instant winner for any potluck!

HEALTH BENEFITS:  The combination of kale and sweet potatoes makes a powerful punch of vitamin A (the whole salad has around 1000% your daily need!) which is necessary for good bone growth and is a huge immune system booster!  This salad should be in your arsenal anytime someone is experiencing an illness.  Also loaded with potassium to help build stronger muscles, vitamin C to boost immune system more, and lots of fiber.

Sweet Potato Kale Salad
(Original Recipe by Real Simple, modified)
2 Sweet Potatoes cut into 1/2" cubes
6 Tablespoons olive oil
salt and pepper
3 Tablespoons lemon juice
2 Tablespoons Dijon Mustard
2 bunches of Kale
1 Pink Lady, Fuji or other sweet apple, thinly sliced
1/4 cup roasted almonds

Preheat oven to 400 degrees.  Toss sweet potatoes in 2 Tablespoons of oil until coated.  Add salt and pepper to taste. Bake for 18-20 minutes until tender, tossing them halfway through.
In a large bowl, whisk the lemon juice, mustard, salt, pepper, and remaining oil. 
Add kale and rub leaves with mixture to coat and soften leaves.  Add apple slices, almonds, and sweet potatoes and toss together.

No comments:

Post a Comment