Kale salad with roasted sweet potatoes

Kale Salad with Roasted Sweet Potatoes by Rhyan Geiger, RDN

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Kale, a super-nutrient, is slightly cooked in this warm salad which allows the dressing to seep into the leaves adding tons of flavor. Add roasted sweet potatoes and a few other healthful ingredients and you have an amazing salad that stands alone or can be served as a side.

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
For the dressing:
 2 tbsp vegetable oil
 2 tsp maple syrup
 1 tsp Dijon mustard
 1 tsp apple-cider vinegarI use Bragg's brand
 ½ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
For the sweet potatoes:
 1 medium sweet potatopeeled and cut into 1/2 inch squares
 1 tsp vegetable oil
 ½ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
For the kale:
 6 cups chopped kale
 2 cups arugula
 ¼ tsp Celtic sea salt
  tsp fresh cracked black pepper
 ½ cup roasted chickpeasyou can also use canned - just be sure to drain, rinse and pat dry
 2 tbsp pomegranate seedsor dried cranberries
1

Preheat oven to 400 degrees.

2

For the dressing, into a small bowl, whisk ingredients together and set aside.

3

For the sweet potatoes, onto a baking sheet, add sweet potatoes and toss with oil, salt, and pepper. Bake for 20 Minutes. Halfway through, toss sweet potatoes.

4

For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook for approximately 2 minutes, tossing constantly. Kale should soften but not wilt.

5

Into a large bowl, transfer kale, add sweet potatoes, chickpeas, pomegranate seeds, and dressing. Toss and season with salt and pepper to taste.

Nutrition Facts

Serving Size split mixture into two bowls

Servings 2

Ingredients

For the dressing:
 2 tbsp vegetable oil
 2 tsp maple syrup
 1 tsp Dijon mustard
 1 tsp apple-cider vinegarI use Bragg's brand
 ½ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
For the sweet potatoes:
 1 medium sweet potatopeeled and cut into 1/2 inch squares
 1 tsp vegetable oil
 ½ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
For the kale:
 6 cups chopped kale
 2 cups arugula
 ¼ tsp Celtic sea salt
  tsp fresh cracked black pepper
 ½ cup roasted chickpeasyou can also use canned - just be sure to drain, rinse and pat dry
 2 tbsp pomegranate seedsor dried cranberries

Directions

1

Preheat oven to 400 degrees.

2

For the dressing, into a small bowl, whisk ingredients together and set aside.

3

For the sweet potatoes, onto a baking sheet, add sweet potatoes and toss with oil, salt, and pepper. Bake for 20 Minutes. Halfway through, toss sweet potatoes.

4

For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook for approximately 2 minutes, tossing constantly. Kale should soften but not wilt.

5

Into a large bowl, transfer kale, add sweet potatoes, chickpeas, pomegranate seeds, and dressing. Toss and season with salt and pepper to taste.

Kale Salad with Roasted Sweet Potatoes by Rhyan Geiger, RDN