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+ servings

Sweet Potato Kale Salad

To make this into a filling lunch, we suggest topping with leftover grilled chicken, fish, tofu or a poached egg.  
Course lunch
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 160kcal


Sweet Potatoes Ingredients

  • 1 large sweet potato about 1 pound
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sprigs fresh thyme or 1 teaspoon dried
  • Kosher salt
  • Freshly cracked 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 sprigs fresh thyme or 2 teaspoons dried
  • 1 bunch kale chopped (about 4 to 5 cups)
  • ½  cup slivered almonds toasted


  • 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 massage with hands.
  • 5. Top kale with warm roasted sweet potato and toasted almonds.
  • 6. Drizzle additional dressing on top, to taste


Serving: 1/6th of salad | Calories: 160kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Sodium: 108mg | Fiber: 2g | Sugar: 1g