Simple Kale & Sweet Potato Salad

Published on September 10, 2017

Last updated November 15, 2017

Recipe by Amie Valpone

This is an easy salad that can be served on a busy weeknight when you don’t have time to prep a big meal in the kitchen. Let the sweet potatoes roast while you get the kids and your family organized and then simply toss everything together for a meal that doubles as a great lunch the next day.

BIO: Amie Valpone is a chef, nutrition expert and wellness consultant, and the best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.

Simple Kale & Sweet Potato Salad

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

4 large sweet potatoes, scrubbed and dried

1 Tbsp. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

1 head dinosaur flat kale, finely chopped, ends removed

1 small head red cabbage, thinly sliced

1 green apple, cored, diced

3 fresh mint leaves, finely chopped

¼ cup well-stirred tahini

Juice of 1 large lemon

¼ cup water, plus more if needed

1 small clove garlic, minced

Directions

Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment.

Place sweet potatoes on baking sheet and poke holes in them with a fork. Rub them with the oil. Roast for 45 to 50 minutes, or until the potatoes are very tender. Remove from the oven; let cool for 5 minutes, then remove the skin. Place sweet potato flesh in a medium bowl and mash it.

In a large bowl, combine kale, cabbage, apple and mint. Add sweet potato in spoonfuls (see photo for guidance).

In a separate bowl, combine tahini, lemon juice, water and garlic until it forms a dressing consistency. Pour over salad mixture and toss to combine. Serve immediately.