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Sweet Potato and Kale Salad
Indulge in the vibrant flavors of our Sweet Potato and Kale Salad. This delightful dish combines the earthy sweetness of roasted sweet potatoes with the hearty texture of kale, creating a satisfying and nutritious salad that’s perfect for any occasion.
Tossed with dried cranberries for a touch of sweetness and chopped coconut flakes for a tropical twist, this salad is bursting with flavor and texture. Finished with a tangy ginger dressing, every bite is a harmonious blend of sweet, savory, and tangy flavors.
Whether you’re looking for a light and refreshing side dish or a wholesome meal on its own, this Sweet Potato and Kale Salad is sure to impress. So, grab your ingredients and get ready to enjoy a delicious and nourishing salad that’s as tasty as it is wholesome!
ingredients
For the salad:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon coconut oil
- Salt, to taste
- 4 cups kale leaves, stemmed and chopped
- 1/4 cup dried cranberries (make sure they contain no added sugars or additives)
- 1/4 cup chopped coconut flakes
- 1/4 cup sliced almonds (optional, omit for AIP)
For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (optional, omit for strict AIP)
- 1 teaspoon minced ginger
- Salt, to taste
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- Place the diced sweet potatoes on a baking sheet. Melt the coconut oil and drizzle it over the sweet potatoes. Sprinkle with salt and toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
- While the sweet potatoes are roasting, prepare the kale. Place the chopped kale leaves in a large bowl.
- In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey (if using), minced ginger, and salt to make the dressing.
- Pour the dressing over the kale leaves. Use your hands to massage the dressing into the kale leaves for a minute or two, until the kale starts to soften.
- Add the roasted sweet potatoes, dried cranberries, chopped coconut flakes, and sliced almonds (if using) to the bowl with the kale. Toss gently to combine.
- Serve the Sweet Potato and Kale Salad immediately, or refrigerate for up to an hour to allow the flavors to meld together before serving.
- Enjoy this nutritious and flavorful salad as a side dish or a light meal on its own!
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about Kirsten Hamilton
Kirsten Hamilton, author of The Wellness Menu, is a testament to the transformative power of an anti-inflammatory diet in overcoming rheumatoid arthritis. Battling with this challenging condition, she turned to a carefully curated diet to alleviate her symptoms and enhance her overall health. Her book is more than a collection of recipes; it’s a reflection of her journey and success in using food as medicine. The Wellness Menu is a compilation of dietary tips and recipes that were instrumental in her recovery, offering hope and practical advice for those dealing with similar health issues. This work stands as an inspiring guide, demonstrating how informed dietary choices can profoundly impact health and well-being.
If you’re looking for more delicious and health-boosting recipes, don’t miss out on The Wellness Menu. This book is your gateway to a world of culinary delights that not only tantalize your taste buds but also promote your wellbeing. Dive into a collection of carefully crafted recipes designed to support a healthier lifestyle and bring balance to your diet. Whether you’re dealing with specific health challenges or simply seeking to enhance your overall health, The Wellness Menu has something special for you.