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!

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
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

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.

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
- 2½ cups extra virgin olive oil
Instructions
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.
Notes
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.











































































