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Kale and Sweet Potato Salad

My Kale and Sweet Potato Salad is a simple to prepare dish that is so delicious. It has great texture and fantastic fresh flavour. A salad base of kale, sweet potato and almonds are tossed with a light, creamy dressing seasoned with fresh lemon juice and mustard. This Kale Salad makes the perfect side dish for your next gathering, barbecue or potluck!
Course Salad, Side Dish
Cuisine International
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 people
Calories 371kcal
Author Alexandra

Ingredients

Salad base:

  • 4 cups finely shredded kale - after ribs removed See Notes 1, 2 and 3
  • 1 small red onion
  • ¼ cup roasted almonds - roughly chopped
  • 500 g (17 oz) sweet potato
  • 2 teaspoon extra virgin olive oil - for roasting the sweet potato

Dressing:

  • ½ cup Greek-style yoghurt - full fat
  • ¼ cup whole egg mayonnaise
  • 1 tablespoon extra virgin olive oil See Note 4
  • 3 teaspoon lemon juice - freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoon honey - or to taste
  • sea salt and freshly ground black pepper – to taste See Note 5

Instructions

  • Preheat oven to 200 degrees C (390 degrees F).
    Line a sheet pan with non-stick baking paper.
  • Peel and cut sweet potato into 2 ½ cm (1 inch) cubes.
    Place on the sheet pan with the olive oil and season with salt and pepper.
  • Roast for 25-30 minutes until slightly golden and cooked through. Set aside to cool.
  • Add the finely shredded kale to a medium-sized bowl.
  • Peel the red onion and cut it in half. Slice the onion finely and add it to the bowl with the kale.
  • In a small bowl, combine all the dressing ingredients. Stir well and check that the seasoning is to your liking. You may like more lemon, honey, or salt and pepper.
  • Add the dressing to the bowl of kale. Top the salad with the sweet potato and almonds. Toss well to combine.
    Turn into a serving bowl and enjoy.

Notes

  1. To separate the kale leaves from the stem, hold the stem in one hand and, using the other hand, strip the leaves along the stem away from you. There’s no need to discard the kale stems; use them in minestrone or slice them thinly and add to a stir fry.
  2. To shred the kale, roll up a few of the leaves together to a tight bundle. Hold them with your non-cutting hand and use a sharp knife to slice them as thinly as possible.
  3. If the kale is shredded finely, you may find it is not necessary to massage it.
  4. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
  5. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  6. Please note, the nutritional information is based on this salad serving four people as side-dish. The nutritional information is an estimate only.

Nutrition

Calories: 371kcal | Carbohydrates: 39g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 208mg | Potassium: 898mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24439IU | Vitamin C: 87mg | Calcium: 198mg | Iron: 2mg