Kale-Sweet Potato Salad & Cider Dressing

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Hardy kale salad tossed with spicy roasted sweet potatoes and apples, topped with pepitas, tossed in an apple cider vinaigrette.

kale and sweet potato salad

Yesterday I posted my recipe for Spicy Roasted Sweet Potatoes as part of my Gifts From The Kitchen series that included a gift idea of a spice rub. The Spicy Roasted Sweet Potatoes are great as a stand alone side dish for dinner, but the leftovers are fantastic warmed up and tossed into a kale salad for lunch the following day.


Kale and Spicy Roasted Sweet Potato Salad

     by Susan Pridmore


Kale and Spicy Sweet Potato Salad

  • 1 bunch kale (I used dinosaur kale, but curly kale will work great too)
  • Generous pinch of kosher salt
  • 1 cup Spicy Roasted Sweet Potatoes
  • 1 crisp apple, cored and sliced (I used Granny Smith)
  • 2 slices bacon (optional)

Apple Cider Vinaigrette

  • 1 tablespoon apple cider vinegar
  • 1 pinch each of kosher salt and freshly ground pepper
  • 3 tablespoons olive oil


Kale and Spicy Sweet Potato Salad

Remove the central vein from the kale leaves and discard; slice the kale into thick ribbons, and wash and dry well. Sprinkle the salt over the top of the kale and massage the leaves until you can feel them relax. They’ll become limp and moist. Squeeze the excess moisture out with a paper towel.

Slice the bacon slices across their width into 1/2″ short slices; these are lardons. Fry until crisp, and drain.

Combine the kale, Spicy Roasted Sweet Potatoes, bacon lardons and apple slices together and toss in a vinaigrette. I suggest the below Apple Cider Vinaigrette.

Apple Cider Vinaigrette

Whisk the salt and pepper into the apple cider vinegar a few times to dissolve the salt.

Whisk in the olive oil until emulsified.

Powered by Recipage


Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley


    • says

      Thanks Hannah! I’m adding this to my Thanksgiving table this year for a healthier take on sweet potatoes; although I must add that I will miss my candied yams with marshmallows…have I mentioned I hate being on a diet?


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge