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Kale Sweet Potato Salad
Kale Sweet Potato Salad
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
A delightful kale salad with sweet potato, apple, and a mix of flavors that will make your tastebuds sing. Perfect for pleasing even the pickiest eaters!
Ingredients:
  • 1 sweet potato
  • 1/2 red onion
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 strips bacon
  • 1 bunch kale
  • 1 Granny Smith apple, diced
  • 2 scallions, sliced
Instructions:
  • Preheat the oven to 400°F (200°C) and line a 12x18-inch rimmed baking sheet with parchment paper.
  • Peel and dice sweet potato into 3/4-inch pieces, totaling 2 cups, and place in a bowl. Dice onion into 3/4-inch pieces, then add to the sweet potatoes. Drizzle with olive oil, sprinkle with salt and pepper, and mix well. Spread the vegetables evenly on the baking sheet.
  • Place in the center of the preheated oven and bake until sweet potatoes are tender when pierced with a fork, around 20 minutes. After baking, let them cool.
  • Cook the bacon in a large skillet over medium heat until crisp and browned, about 5 to 8 minutes, turning occasionally. Remove from heat, crumble, and set aside. Let the bacon fat cool to room temperature, do not refrigerate.
  • Prepare the kale by removing tough stems, rinsing thoroughly, and draining in a colander. Gently press the kale with paper towels to help dry it.
  • Prepare the kale by cutting it into bite-sized pieces and placing it in a large salad bowl. Mix in the cooled sweet potatoes, onions, apple, and green onions.
  • Prepare the dressing by combining 1/4 cup of reserved bacon fat (or substitute with oil if needed) in a pint jar. Add vinegar, mustard, honey, salt, and pepper to taste. Secure the lid and shake well to mix all the ingredients thoroughly.
  • Drizzle dressing over the salad, toss to coat. Top with crumbled bacon and garnish with sunflower seeds.

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