Kale & Sweet Potato Salad


Kale & Sweet Potato Salad

I always keep some baked sweet potatoes in my refrigerator, so putting this salad together was super-easy. It’s a great salad for winter because it’s served warm!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Allergens: Milk, Tree Nuts
  • Servings: 2


  • 1 tablespoon olive oil
  • 1 bunch kale (ribs removed, coarsely chopped)
  • 2-3 cloves garlic (minced)
  • Sea salt
  • 1/4 cup freshly grated parmesan
  • 1/2 tablespoon red pepper chili flakes
  • 1/4 cup pine nuts (toasted)
  • 1 1/2 tablespoons olive oil
  • 2 medium sweet potatoes (scrubbed, cut into 1/2-inch chunks)
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper


  1. Heat oven to 350 degrees F.
  2. In large bowl, toss together potatoes, oil, salt, and pepper.
  3. Spread potatoes in even layer on large baking sheet.
  4. Roast until soft (about 1 hour), tossing occasionally.
  5. Heat oil in large skillet over medium heat and add kale, tossing frequently until wilted (about 4-6 minutes).
  6. Add garlic and sea salt and toss for 2-3 minutes.  
  7. Add parmesan and red chili pepper flakes, and toss to combine.
  8. In separate pan, dry roast pine nuts until you can smell aroma of nuts (about 1-2 minutes).
  9. In large salad bowl, mix cooked kale with baked sweet potatoes, garnish with toasted pine nuts, and serve immediately.

Bon appétit!