Recipe: Kale and Sweet Potato Salad

Kale and sweet potato salad – it’s full of so much texture, it’s hearty and it’s delicious. I made this on New Year’s Eve and we loved it – it was the best part of the meal! Okay, let’s get cooking.

Ingredients

• 1 pound of sweet potatoes
• 1/2 tablespoon of canola oil
• 8 stalks of kale
• 1 tablespoon of lemon juice
• 6 strips of turkey bacon
• 1/2 cup of goat cheese
• 1 shallot
• teaspoon of dijon mustard
• 2 teaspoons of balsamic vinegar
• 1/4 cup of grape seed oil
• 2 tablespoons of agave
• salt to taste

First, wash the sweet potatoes and set the oven to 400 degrees on roast. Then, dice the sweet potatoes into small 1/2 inch chunks and toss in the tablespoon of canola oil. Spread the sweet potatoes onto a lined baking pan and roast for about 25-35 minutes until they start to brown.

Then, wash and de-stem the kale. Cut into bite sized pieces and massage with the lemon juice and spread out into a large flat dish.

Once the kale is set and ready, fry up the bacon. I cut it into small 1/2 inch pieces first and cook in a cast iron pan – no need for added oil or anything. It fries up nicely.

Then, make the dressing – dice the shallot and mix with the mustard, oil, vinegar and agave. Also, add salt to taste.

Top the kale with the bacon and sweet potatoes – I usually let them cool to about warm, or room temperature. Then add the dressing and top the salad with crumbled goat cheese. Eat up and enjoy.

Done! This salad is one of my new favourites – I think I’ve made this kale and sweet potato salad about 3-4 times since New Year’s Eve. Plus, with the kale being so hearty, it keeps well for lunch the next day, yet there’s rarely any left.

Well, thanks for stopping by and I hope you have a great rest of the week. See you again soon! Bye.