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Have you ever tried Kale Sweet Potato Salad? Kale always makes me feel like I am very healthy and intentional about my nutrients, which while pregnant is very important. 

Kale is not a go-to ingredient in our home, but it is fun on an occasion and who doesn’t love home-made crunchy Kale chips? 

I have heard that people tenderize their kale, some soak it in salty water for hours to help soften, remove dirt and get rid of some bitterness in the leaves, so if you have time or interest in that step, it’s always a possibility. 

I usually just wash and dry it with paper towels and unlike with other salads that I wait until guests arrive to dress it; in the kale case I dress it right away. This allows your dressing to make your kale taste softer and more tender.  And the best part is, kale just doesn’t get soggy! 

Let’s begin! 

Kale Sweet Potato Salad Main Ingredients

1 bag kale 
2 medium sweet potatoes (cubed and roasted) 
1 green apple 
1/2 cup pecans
1/2 cup golden raisins ( or cranberries) 
1/2 cup goat cheese 

Homemade Dressing 

1/3 cup olive oil 
4 Tbsp apple cider vinegar
2 tsp maple syrup
1 tsp dijon mustard
minced garlic 
salt 
pepper 

Preparation Method  

1. Roast sweet potatoes. Peel and cube sweet potatoes . Toss with olive oil, maple syrup, salt and pepper. Place on a lined with foil baking sheet and bake until ready (20 minutes) at 350F.

2. Rinse, dry and chop kale. Place in a large bowl.

3. Make your dressing – mix together olive oil, apple cider vinegar, mustard, maple syrup, garlic, salt and pepper and set aside.

4. Drizzle your kale with dressing and toss well with a fork or a spatula.

5. Start adding your toppings: sweet potatoes, raisins, pecans, chopped apples and crumbled goat cheese.

6. Serve and enjoy!

I think this fall salad would serve as a great starter before you serve a soup or a main course. If you need a great idea for a cozy soup, I recently made a wonderful butternut squash soup that didn’t require a lot of energy!