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.
Servings: 4 people
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
- 1 teaspoon of dijon mustard
- 2 teaspoons of balsamic vinegar
- 1/4 cup of grape seed oil
- 2 tablespoons of agave
- salt to taste
Instructions
- 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 int he 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!