The key to making a perfect tender kale salad is to slice it very thinly, no more than ¼” or ⅛”. I use sweet potatoes and cauliflower in this salad, but you can use whatever veggies you have on hand that you’d like to roast, or air fry. Add beans and/or whole grains like farro or quinoa to bulk up the salad even more!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Salad
Servings: 2
Author: Jenné
Ingredients
1sweet potatocubed
1head cauliflowerchopped
2tbspoil
½tspsea salt
1tspsmoked paprika
1tspgarlic powder
1bunch kalecurly, lacinato, whatever will do, about 8 large leaves, very thinly sliced
½cupNature’s Path Maple Almond Grain-free Granola
½cuppomegranate seeds
Nutritional Yeast Dressing
¼cupapple cider vinegar
⅓cupextra virgin olive oil
2tbspdijon mustard
2tbspnutritional yeast + more to taste if you'd like
1-2tbspmaple syrup
½tspsea salt
Instructions
Preheat the oven to 375°.
Toss the sweet potato and cauliflower (separately) with 1 tbsp of oil each, then sprinkle the salt, paprika, and garlic powder over them.
Spread evenly onto baking sheets and roast until tender. The sweet potatoes will take about 35-40 minutes, and the cauliflower should take 30-35 minutes.
To make the dressing, add all of the dressing ingredients to a jar with a lid and shake until creamy. Add more maple syrup or olive oil to taste if needed.
In a large bowl massage the kale with about ½ of the dressing.
Add the roasted vegetables and toss.
Plate and top with grain-free granola and pomegranate seeds.