Sweet Potato, Kale and Almond Salad
Prep time
Cook time
Total time
Sweet potato, kale and almond salad is a warm, simple, satisfying and nutritious fall meal.
Serves: 2
  • 2 large sweet potatoes, cut into ¾ inch pieces
  • 4 tablespoons olive oil or coconut oil
  • salt and pepper
  • 2 tablespoons mustard
  • 3 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup
  • bunch of kale (I used about 8 loosely packed cups)
  • 1 apple
  • ¼ cup roasted almonds
  • ¼ cup shredded parmesan (optional)*
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss the cut sweet potatoes with enough oil to lightly coat (I used 1 tablespoon) and season with salt and pepper.
  3. Spread the sweet potatoes onto two baking sheets and roast until browned and crispy, about 30 minutes, tossing once halfway through. Let cool slightly.
  4. Thinly slice the apple into ¼ inch by ½ in pieces and roughly chop the roasted almonds.
  5. To make the dressing, whisk together two tablespoons of the oil, lemon juice, mustard, liquid sweetener and salt and pepper to taste.
  6. Roughly chop the kale into smaller pieces.
  7. Add one tablespoon of oil to a large skillet and cook the kale over medium heat until steam begins to escape and is just warm.
  8. Remove from heat and add the dressing, sweet potatoes, apple, almonds and mix well. Garnish with shredded parmesan if using.
*omit cheese to make vegan and/or paleo
Recipe by Our Four Forks at http://ourfourforks.com/sweet-potato-kale-almond-salad/