Kale Sweet Potato Salad Recipe

With warmer weather on the horizon, I can foresee many potlucks and barbecues this summer. This Kale Sweet Potato Salad offers a refreshing new twist to the traditional potato salads with a mix of kale, greens, cranberries, Feta cheese, Quinoa, and cooked sweet potatoes. It will make a great side dish at any summer gatherings!

Kale sweet potato salad

PREPARATION AND HELPFUL HINTS:

To rinse/soak Kale: Place kale stalks in a large bowl and fill with water. Leave in bowl for 10 minutes swishing stalks around every few minutes. Rinse well. Set on towels and pat dry. When leaves are dry cut out ribs and discard stalks, chiffonade remaining leaves.

Citrus Vinaigrette: recipe makes a lot of dressing, feel free to cut the recipe in half and save extra in the refrigerator.

Kale Sweet Potato Salad Recipe

Kale Sweet Potato Salad Recipe

Ingredients

Salad

  • 3 cups Kale, rib removed, chiffonade soaked and dried (see instructions above)
  • 3 cups Mixed greens
  • 1 cup of cooked and diced Sweet Potato
  • 1/2 cup of dried cranberries
  • 1 cup red grapes, sliced in half
  • 1/2 cup of chopped Pecans
  • 1/2 cup of Feta Cheese crumbled
  • 1/3 cup of Quinoa
  • pinch sea salt
  • pinch pepper

Dressing

  • 2 oz rice wine vinegar
  • 8 oz fresh squeezed orange juice
  • 2 oz lemon juice
  • 1 tsp dijon mustard
  • 2 tsp honey
  • 1 tsp salt
  • pinch black pepper
  • 2½ cups extra virgin olive oil
carrots and kale

Directions

Salad

In a mixing bowl combine kale, dried Cranberries , grapes, Quinoa, Sweet Potato and a ⅓ cup of the citrus vinaigrette; toss together by hand. Season with salt and pepper and toss again. Add more dressing if needed.
Next pile salad on a plate and top with feta and Pecans, serve.

Dressing

Combine all ingredients except oil in a blender and mix till smooth. Slowly drizzle in oil in a steady stream till well incorporated.

Kale Sweet Potato Salad Recipe

I hope you enjoyed my Kale Sweet Potato Salad Recipe as much as I did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other recipes!

Kyle Sweet Potato Salad
Ingredients
Salad
  • 3 cups Kale rib removed, chiffonade soaked and dried (see instructions above)
  • 3 cups Mixed greens
  • 1 cup of cooked and diced Sweet Potato
  • 1/2 cup of dried cranberries
  • 1 cup red grapes sliced in half
  • 1/2 cup of chopped Pecans
  • 1/2 cup of Feta Cheese crumbled
  • 1/3 cup of Quinoa
  • pinch sea salt
  • pinch pepper
Dressing
  • 2 oz rice wine vinegar
  • 8 oz fresh squeezed orange juice
  • 2 oz lemon juice
  • 1 tsp dijon mustard
  • 2 tsp honey
  • 1 tsp salt
  • pinch black pepper
  • cups extra virgin olive oil
Instructions
Salad
  1. In a mixing bowl combine kale, dried Cranberries , grapes, Quinoa, Sweet Potato and a ⅓ cup of the citrus vinaigrette; toss together by hand. Season with salt and pepper and toss again. Add more dressing if needed.
  2. Next pile salad on a plate and top with feta and Pecans, serve.
  3. Dressing: Combine all ingredients except oil in a blender and mix till smooth. Slowly drizzle in oil in a steady stream till well incorporated.
Recipe Notes

PREPARATION AND HELPFUL HINTS:
To rinse/soak Kale: Place kale stalks in a large bowl and fill with water. Leave in bowl for 10 minutes swishing stalks around every few minutes. Rinse well. Set on towels and pat dry. When leaves are dry cut out ribs and discard stalks, chiffonade remaining leaves.
Citrus Vinaigrette: recipe makes a lot of dressing, feel free to cut the recipe in half and save extra in the refrigerator.

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. I’m afraid that this isn’t a recipe for me since I don’t like sweet potatoes and only eat kale once a year at Christmas as a family tradition.

  2. I love sweet potato and it would be delicious in this salad.It looks colorful and tasty.It’s a definite must try for me.

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