Kale, Cherry & Sweet Potato Salad
Prep time
Cook time
Total time
The perfect kale salad made with roasted sweet potatoes, dried tart cherries and dressed in a creamy lime vinaigrette.
Serves: 4
For the Salad:
  • 2 large sweet potatoes, washed
  • 2 tablespoons olive oil
  • 1 lb. kale, washed and trimmed
  • 1 cup slivered almonds
  • 1 cup ricotta salata or similar cheese (like feta), crumbled
  • 1 cup dried tart cherries
For the Dressing:
  • 1⁄4 tablespoons grainy mustard
  • 3 tablespoons mayonnaise
  • juice of 2 limes
  • salt and pepper, to taste
  1. First, roast your sweet potatoes. Preheat your oven to 425 degrees F. Clean your sweet potatoes and rub each with a tablespoon or so of olive oil. Wrap each sweet potato individually in foil, then place in the oven to roast for 45-60 minutes, under fork tender. Allow to cool to the touch before cutting into bite-sized pieces (skin on or off, your choice).
  2. When the sweet potatoes are almost ready, get your salad together. Toss together your kale, almonds and ricotta salata (save the cherries to add last). Whisk together your salad dressing ingredients, then pour the dressing over the kale. Use your hands to really work the dressing into the kale – this will help the dressing cover the leaves completely and the acid will also make the kale less tough. Once well coated, add in your cubed sweet potatoes and dried tart cherries.
  3. This salad can be served immediately, or you can cover and refrigerate it to serve the next day.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/08/21/kale-cherry-sweet-potato-salad/