Zesty Kale and Sweet Potato Salad

This is one of those salads that just fits - whether you’re pulling together a quick lunch or rounding out dinner. It’s got that balance of cozy and fresh that keeps you coming back to it. And if you want to make it a full meal, just add your favorite protein and call it done.

Serves: 4 | Time: 50 minutes

Ingredients

Roasted Sweet Potatoes

• 1 medium sweet potato, washed

• 1 Tbsp olive oil

• 1/2 tsp paprika

• Salt and pepper, to taste

Kale

• 1 bunch (about 5-6 cups) kale, stems removed and chopped

• 1 Tbsp olive oil

• 1 Tbsp lemon juice

• Pinch of salt

Dressing

• 2 Tbsp olive oil

• 2 Tbsp lemon juice

• 1 Tbsp pure maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Salad

• 1 medium carrot (about ½ cup), shredded

• 1/4 cup dried cranberries

• 2 Tbsp roasted sunflower seeds

Instructions

1. Roast the sweet potatoes.

   1. Preheat oven to 425°.

   2. Line a half baking sheet with parchment paper or silicone baking mat.

   3. Dice sweet potatoes into ½” x ½” chunks.

   4. In a small bowl, toss the sweet potatoes with olive oil and paprika.

   5. Spread sweet potatoes into an even layer on the prepared baking sheet.

   6. Bake for 25-30 minutes, until tender.

   7. Set aside.

2. Prepare the kale.

   1. In a large bowl, add the kale, olive oil, lemon juice, and salt.

   2. Massage the kale with clean hands for 2 minutes until softened and deep green in color. [1]

   3. Set aside.

3. Make the dressing.

   1. In a small bowl, mix together olive oil, lemon juice, maple syrup, and Dijon mustard.

   2. Add salt and pepper. Mix well. Taste and add as needed.

   3. Set aside.

4. Prep the carrot to the specifications above.

5. In the large bowl with kale, add carrot, cranberries, sunflower seeds, sweet potatoes, and dressing. Toss.

6. Serve and enjoy!

Notes

[1] Massaging the kale reduces bitterness and improves texture.