Kale is super nutritious, but it’s not often eaten raw because it can be kinda tough to chew. Luckily, there’s a secret you may not know, and it’s this: massaging the kale with your fingers helps to break up the cells in the kale leaves, making it much easier to eat and digest. When tossed with crunchy sunflower seeds, chewy cranberries and warm roasted sweet potatoes, this Warm Roasted Sweet Potato and Kale Salad becomes a delicious side dish that goes great with any of your favorite proteins.
If you liked our kale salad recipe, try our Turkey and Kale Salad with Maple Bacon Dressing recipe next time. For even more Paleo salad dressing recipes and other delicious FREE Paleo recipes, visit the PaleoPlan recipe center!
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Warm Roasted Sweet Potato and Kale Salad
Total Time: 35 minutes
Cook Time: 35 minutes
saturated fat 4.6g
- 1 medium sweet potato(es) peeled and cubed
- 1 tablespoon(s) coconut oil
- 1 bunch(es) kale
- 1/2 cup(s) cranberries, dried
- 1/4 cup(s) sunflower seeds, toasted
- 3 tablespoon(s) olive oil
- 1 tablespoon(s) lemon juice
- 1 teaspoon(s) apple cider vinegar
- 1 medium garlic clove(s) minced
- 1/4 teaspoon(s) sea salt
- 1/2 teaspoon(s) black pepper freshly ground
- Preheat oven to 400 F. Toss the sweet potatoes with the coconut oil and lay on a parchment lined sheet pan. Season with salt and pepper and roast until tender, 20-25 minutes.
- While the sweet potatoes are cooking, tear the kale into bite sized pieces and massage it with your fingers for about two minutes. Put in a bowl with the cranberries and sunflower seeds.
- Put the dressing ingredients in a jar and shake until well combined.
- When the sweet potatoes are done, allow to cool slightly and toss with the kale. Toss with the dressing and serve warm.