Winter Kale Salad

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5 from 1 vote

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

Cook Time35

Total Time50

Course: Salad

Cuisine: American

Servings:

Author: Jenné Claiborne

Ingredients

1 sweet potato cubed
1 head cauliflower chopped
2 tbsp oil
½ tsp sea salt
1 tsp smoked paprika
1 tsp garlic powder
1 bunch kale curly, lacinato, whatever will do, about 8 large leaves, very thinly sliced
½ cup Sweet Potato Granola optional, or another granola
½ cup pomegranate seeds

Nutritional Yeast Dressing

¼ cup apple cider vinegar
⅓ cup extra virgin olive oil
2 tbsp dijon mustard
2 tbsp nutritional yeast + more to taste if you'd like
1-2 tbsp maple syrup
½ tsp sea 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 granola and pomegranate seeds.

Notes

Recipe Tips:

The sweet potato and cauliflower can also be made in the air fryer: Air Fryer Sweet Potato Wedges and Air Fryer Cauliflower.
This salad can be dressed and stored. It will not get soggy like salads made with soft lettuces. Making this recipe great for meal prep.
For a savory topping replace the granola with Crispy Chickpeas.

Nutrition