Easy Kale Salad with Sweet Potatoes, Dates & Pistachios
Combining winter green super hero, kale, warming spiced sweet potatoes, sweet dates, salty feta cheese, and crunchy pistachios, this easy kale salad keeps your plant vibrant through the winter months while eating with the seasons.
Servings 6 people
Ingredients
Spiced Roasted Sweet Potatoes
- 2 cups sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- Sea salt and fresh black pepper
Maple Dijon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon minced shallot
- 1 teaspoon maple syrup
- 1/8 teaspoon sea salt
- Fresh black pepper, to taste
Easy Kale Salad
- 5 cups lacinato kale, chopped
- 1/4 cup chopped dates
- 1/4 cup chopped parsley
- 1/4 cup golden raisins
- 1/4 cup shelled pistachios, chopped
- 1/3 cup feta cheese
- Spiced roasted sweet potatoes
Instructions
Make the Spiced Roasted Sweet Potatoes
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Add the sweet potatoes to the prepared baking sheet, then toss with the olive oil, ground cinnamon, smoked paprika, sea salt, and fresh black pepper. Roast for 25 minutes, flipping the potatoes after 15 minutes. Remove from the oven and allow to cool while you prepare and assemble the rest of the salad.
Prepare the Maple Dijon Vinaigrette
- While the sweet potatoes are roasting, prepare the dressing. Add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced shallot to a jar or small bowl. Whisk well until fully incorporated. Season with the salt and pepper, whisk again, then set aside while you prepare the salad.
Assemble the Kale Salad
- After making the dressing, add the chopped lacinato kale to a large salad bowl. Drizzle with a couple of tablespoons of the dressing and massage the kale with your hands. This helps to soften kale's tough fibres and reduce bitterness. Once the kale is covered in a light layer of dressing, set it aside until the sweet potatoes are out of the oven. This will allow the kale to soften before assembling the salad.
- Once the sweet potatoes are out of the oven, assemble the salad. Add the chopped dates, parsley, pistachios, and golden raisins to the salad bowl with the kale. Add the spiced roasted sweet potatoes, sprinkle over the feta, and then pour over the remaining dressing. Toss well so the ingredients are distributed throughout the salad.
- Serve the salad immediately, or enjoy it for up to two days after it has been prepared.