Welcome to the salad that just might make you *love* kale! This Kale and Sweet Potato Salad is packed with a little bit of everything—roasted sweet potatoes for a touch of natural sweetness, crisp apple slices, crunchy pecans, chewy dried cranberries, and a sprinkle of creamy feta. Kale can be a bit… stubborn, so don’t skip the massage; a quick rubdown with a drop of olive oil makes it softer, easier to eat, and less like you’re chomping through a forest.
But it’s not just delicious; it’s nutritious, too. Kale is a powerhouse of vitamins A, C, and K, while the sweet potatoes bring a beta-carotene boost that’s great for eye health. The apples and cranberries add fiber, and the pecans provide healthy fats that make this salad a well-rounded, satisfying meal. A simple tangy dressing with a hint of honey ties it all together. This salad is as good for you as it tastes—and your taste buds (and kale) will thank you.
Dr. Blake’s Top Tip: This fall themed salad is the perfect addition to your Thanksgiving or holiday table. Make extra of this dressing and use it on EVERYTHING!
2 sweet potatoes, peeled and cut into 3/4 inch cubes
2 tbsp olive oil
1 large bunch of kale
1 red apple
1/4 cup dried cranberries
1/4 cup pecan nuts
1/3 cup feta cheese, crumbled
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tsp dijon or whole grain mustard
1 tsp honey
Salt and pepper
Preheat oven to 400ºF.
Place the cut sweet potatoes in a large baking dish and pour two tablespoons of olive oil, salt, pepper on top. Mix well. Bake in the oven for 45 minutes.
Separate the kale stems from the leaves and set the stems aside. Chop the kale leaves and apple into bite sized pieces.
Mix the mustard, honey, olive oil and cider vinegar, and pepper together in a medium bowl. Whisk in 3 tbsp of olive oil.
Place the kale in a large salad bowl with a drop of olive oil and massage the kale to make it more tender. Then add the apple pieces, roasted sweet potato, pecans, cranberries, feta and pour in the dressing. Mix and serve.
Potassium Sources:
2 sweet potatoes, peeled and cut into ¾ inch cubes. 173 mg K+
1 large bunch of kale. 59 mg K+
1 red apple. 49 mg K+
1/4 cup pecan nuts. 28 mg K+