Sweet Potato Kale Salad

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Can we talk about salads and how it relates to childhood/adulthood?

I grew up with my mom making a salad for dinner almost every night. And almost every night I’d hear ‘don’t foget to eat your salad!’. And although I usually did, It always felt like something that I had to do. I felt that way about eating salads for most of my life, until a few years ago, when I really started to dress it up. Vinaigrettes, fancy Cheeses, nuts, maybe a fruit in there…. And then I realized that salad can be packed with flavor AND be healthy. It was a total game changer!

I’ve been making this salad for a few years now. In fact, it’s one of the first food I ever created on my own, without a recipe, and felt confident enough to serve it to guests. To which it always got rave reviews-even if you don’t typically like Kale. The apple cider vinaigrette has a touch of sweetness, which is balanced out by the Minced garlic and roasted vegetables. It’s simply perfect!

Let me know how you like it by commenting below, and don’t forget to follow me on Social media @theflouredcountertop on Pinterest and Instagram for more info!

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Sweet Potato Kale Salad

Author: The Floured Countertop

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• 1 large Sweet Potato
• 1/2 Red Onion
• 4 cups packed Kale
• 1/2 cup Feta Cheese
• 1/2 cup cooked Quinoa (optional, but nice to make it more filling)
• 1/2 cup candied Walnuts
• 1 Tbsp minced Garlic
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 2 1/2 Tbsp Agave nectar or Honey
• 3 1/2 Tbsp Apple Cider Vinegar
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. Preheat your oven to 425 degrees, and then peel and dice your Sweet Potato and 1/2 Red Onion. Place on a baking tray and season with salt and pepper, then drizzle with olive oil. Toss with the oil, then bake for 20 minutes, mixing halfway through.
2. Let the vegetables cool to room temperature while you get the other ingredients together. Wash and chop the 4 cups of kale, then place in a large bowl.
3. Mix your dressing together by combining 1 Tbsp minced Garlic, 2 Tbsp Lemon Juice, 2 Tbsp Olive Oil, 2 1/2 Tbsp Agave nectar or Honey, 3 1/2 Tbsp Apple Cider Vinegar, 1/2 tsp Salt, 1/4 tsp Pepper. Set aside.
4. Now mix in your additional ingredients: 1/2 cup Feta Cheese, 1/2 cup cooked Quinoa (optional), and 1/2 cup of candied Walnuts. Add the sweet potatoes and red onions when they've cooled down. Add the dressing right before you serve it. You may use less of the dressing, depending on how 'wet' your prefer your salad. Enjoy!