Sweet Potato Kale Salad
Roasted sweet potatoes and fresh kale tossed in a creamy almond dressing, ready in 30 minutes.
Ingredients
- 1.5 lbs sweet potatoes peeled and cut into 1/2-inch cubes, 680 g
- 4 cloves garlic minced
- 1/4 cup olive oil 60 ml
- 2 tsp ground turmeric
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 1 large bunch baby kale about 10 oz / 280 g
- 1 cup shredded red cabbage 100 g
- 1/2 medium red onion thinly sliced
- 1 large apple cored and diced
- 1 avocado sliced
- 1/2 cup slivered almonds toasted, 65 g
For the Almond Dressing
- 1/4 cup creamy almond butter 64 g
- 2 tbsp water plus more as needed
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp soy sauce or tamari
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sweet potato cubes, minced garlic, olive oil, turmeric, salt, pepper, and ground ginger. Toss until the potatoes are evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
- Roast for 15 to 20 minutes, flipping once halfway through, until the potatoes are tender and lightly browned at the edges.
- While the potatoes roast, make the dressing. In a small bowl or jar, whisk together the almond butter, water, maple syrup, lemon juice, and soy sauce until smooth. If the dressing is too thick, add more water one teaspoon at a time until it reaches a pourable consistency.
- In a large salad bowl, combine the baby kale, shredded cabbage, and sliced red onion.
- Add about half of the almond dressing to the kale mixture. Use your hands or tongs to gently massage the dressing into the kale to soften it slightly.
- Divide the dressed greens among four serving bowls. Top with the warm roasted sweet potatoes, diced apple, sliced avocado, and toasted almonds.
- Drizzle with the remaining dressing before serving.
Notes
To toast the almonds, place them in a dry skillet over medium heat. Cook, shaking the pan often, for 2-3 minutes until they are fragrant and lightly golden.
If you use regular curly kale instead of baby kale, be sure to remove the tough center ribs and chop the leaves into bite-sized pieces before dressing.
The dressing can be made up to 3 days ahead. Store it in an airtight container in the refrigerator.