Are you ready for a salad that you can really get excited about? This kale and sweet potato salad is filled with bright flavors and a hint of sweetness to spice up your salad routine.
To create a more hearty meal, add grilled chicken or salmon for another layer of flavor and protein. Don't have pistachios on hand? Try using other toppings from your pantry, like dried cranberries or pine nuts.
2 medium sweet potatoes, cut into 3/4" cubes
3 Tbsp Aunt Patty's® Organic Red Palm Oil, melted and divided
1/2 tsp sea salt, divided
1 Large bunch kale, stems removed and finely chopped
1/4 Cup Aunt Patty's® Organic Apple Cider Vinegar
1 Tbsp GloryBee® Organic Raw Tropical Blossom Honey
1/2 Medium red onion, thinly sliced
1/4 Cup roasted pistachios, shelled
- Preheat oven to 400ºF.
- On a large baking sheet, toss potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Bake until tender, about 20-25 minutes. Allow to cool for 5 minutes on the baking sheet.
- In a large serving bowl, massage chopped kale until it starts to soften and wilt slightly, 1-2 minutes.
- In a small mixing bowl, whisk together 2 tablespoons oil, apple cider vinegar, honey, and 1/4 teaspoon salt. Immediately pour over kale, and toss until dressing is evenly coated.
- Add roasted potatoes and onions, and gently toss to combine. To serve, top with pistachios and fresh ground black pepper to taste. If desired, add slices of avocado.