Sweet Potato and Kale Salad
This extraordinarily healthy type of lettuce can be quickly made into a hearty lunch meal. Sweet potatoes and almond slivers add a splash of color.
We love kale salad in all forms, but this one is gorgeous and colorful and can even be made into a full lunch.
To make this into a filling lunch, we suggest topping with leftover grilled chicken, fish, tofu or a poached egg.
Cooking Time: 40 minutes
Preparation Time: 15 minutes
Level of Difficulty: Easy
Kashrut Type: Parve (if you add chicken, then the salad is meat)
INGREDIENTS
(Yields 6 servings)
Sweet Potatoes
1 large sweet potato (about 1 pound)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme or 1 teaspoon dried
kosher salt
freshly ground black pepper
Salad and Dressing Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons fresh thyme or 2 teaspoons dried
1 bunch kale, chopped (about 4 to 5 cups)
1⁄2 cup slivered almonds, toasted
PREPARATION
1. Preheat the oven to 400°F. Line a baking sheet with baking paper.
2. Peel sweet potato and cut it into 1-inch cubes. Toss cubes with olive oil, thyme, and a pinch each of salt and pepper. Spread on prepared baking sheet and roast at 400°F for about 35 minutes or until golden brown around the edges.
3. Meanwhile, whisk together oil, vinegar, mustard, garlic, and thyme.
4. Pour half the dressing over the kale and toss with hands.
5. Top kale with warm roasted sweet potato and toasted almonds.
6. Drizzle additional dressing on top, to taste.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
