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!
4cupsfinely shredded kale - after ribs removedSee Notes 1, 2 and 3
¼cuproasted almonds - roughly chopped
500g(17 oz) sweet potato
2teaspoonextra virgin olive oil - for roasting the sweet potato
½cupGreek-style yoghurt - full fat
¼cupwhole egg mayonnaise
1tablespoonextra virgin olive oilSee Note 4
3teaspoonlemon juice - freshly squeezed
1 ½teaspoonhoney - or to taste
sea salt and freshly ground black pepper – to tasteSee Note 5
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.
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.
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.
If the kale is shredded finely, you may find it is not necessary to massage it.
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.
Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
Please note, the nutritional information is based on this salad serving four people as side-dish. The nutritional information is an estimate only.