Recipes

Salads

Fall Kale Salad

This scrumptious salad has all the flavors of fall – root vegetable, apples and kale! Be sure not to skip step 3 in the instructions: while tenderizing kale is nearly always a useful step in preparing any kale-centric dish, raw kale dishes particularly benefit from a good olive oil-sea salt rub down. This salad delights kale lovers and skeptics alike!

Key Nutrients: Vitamin K, vitamin A, vitamin C, vitamin E, fiber, manganese, calcium, potassium

Prep Time
20 minutes
Cook Time
35 minutes
Yield
6 servings

Ingredients

  • 2 sweet potatoes, peeled and cut into ½-inch pieces
  • 6 tablespoons olive oil
  • Sea salt and black pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 bunch curly or red kale, stems removed and leaves chopped into bite size pieces
  • 1 Honeycrisp apple, chopped into bite size pieces
  • ¼ cup toasted almonds, chopped
  • 4 ounces Parmesan cheese, grated

Directions

  • Heat oven to 400 °F. Combine the sweet potatoes with 2 tablespoons of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper on two baking sheets lined with foil. Roast, rotating the sheets, and stirring the potatoes halfway through, until lightly browned and tender. Roughly 18-20 minutes.
  • Whisk together the lemon juice, mustard, and remaining 4 tablespoons of oil and ¼ teaspoon of salt and ¼ teaspoon of pepper in a small bowl.
  • Add kale to a large bowl, add lemon juice mixture, and rub into the leaves to tenderize and coat the kale.
  • Add the apple, almonds, and sweet potato and toss to combine. Top with Parmesan and serve.

Nutrition Facts (per serving)

  • Calories
    303
  • Total fat
    23g
  • Saturated fat
    5g
  • Trans fat
    0g
  • Polyunsaturated fat
    3g
  • Monounsaturated fat
    14g
  • Cholesterol
    17mg
  • Sodium
    416mg
  • Total Carbohydrate
    16g
  • Dietary fiber
    3g
  • Sugar
    6g
  • Protein
    11g
  • Vitamin A
    518ug
  • Calcium
    282mg
  • Iron
    1mg