A Kale And Roasted Sweet Potato Salad With A Chili Lime Dressing

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With organic food prices being the way that they are, it has been doubly wonderful to grow kale, lettuce, spinach, and peas in my own garden. This is the first year that I have grown kale, and I simply love it and it has done beautifully in the cooler weather.  It is amazing the meal that a little kale and a sweet potato will turn into.  I wish I could say that I grew the sweet potato, but it is organic.  Citrus always pairs well with kale, but it really adds a fabulous flavor to the roasted sweet potato.  Enjoy and I hope to have inspired you to grow what you eat!

Serves: 1


For The Salad:

kale, rinsed and chopped

1   sweet potato, cubed

1 – 2   splashes of olive oil

1   clove garlic, peeled and chopped

1   small handful fresh sage leaves, chopped

Sea salt and freshly ground pepper to taste


For The Dressing:

1/2   Tablespoon fresh lime juice

1 1/2  Tablespoons of a good extra virgin olive oil

1/4   teaspoon ground chili powder (I used a bit more)

1/8   teaspoon ground cumin

Sea salt and freshly ground pepper to taste

A drizzle of honey (optional)



Toss the cubed sweet potato with the olive oil, garlic, and sage.  Spread evenly on a sheet pan and sprinkle with a pinch of sea salt and a few grinds of pepper.  Bake at 400 degrees for about 20 minutes or until sweet potatoes are a beautifully roasted color.  Let cool a minute or two before adding to the salad.

In the meantime, whisk the dressing ingredients in the bottom of a wooden salad bowl, until well combined. Add the chopped kale and slightly cooled sweet potatoes and toss until well coated. Drizzle with honey, if using.  There is nothing left to do other than to enjoy the wonderful flavors!



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