Sweet Potato & Kale Salad

SP Kale Salad front.jpg


This hearty sweet potato and kale salad was designed by store owner, Joe. It's one of his go-to recipes when he wants something light, but filling. The nut butter based dressing is highly addictive, and goes well with most things! 


  • 1 medium sweet potato (about 1 lb) 
  • 1 Tbsp olive oil + more for drizzling
  • a pinch salt and pepper 
  • 1 bunch kale 
  • 1tbsp peanut or almond butter 
  • 1tbsp tamari 
  • 1tbsp raw honey
  • 1 clove of garlic, minced







  1. Preheat the oven to 200 degrees celsius. Peel the sweet potato (or leave skin on) and then cut it into small, 3/4-inch cubes. Toss the cubes with the olive oil and a pinch each of salt and pepper. Spread the seasoned sweet potato cubes out on a baking sheet covered with parchment paper. Roast the sweet potato in the preheated oven for about 35 minutes, or until the sweet potato is just barely golden brown on the edges (the exact time will depend on how large or small your sweet potato cubes are).

  2. Meanwhile, tear the kale leaves from their woody stems. Take a handful of leaves at a time and chop them into thin strips (don’t stress about making this perfect, just try to slice it thinly). Place the sliced kale leaves in a colander and rinse well with water. Allow the kale to drain while the sweet potato finishes roasting (or use a salad spinner to dry the kale well).

  3. Place the washed and well-drained kale in a large salad bowl and combine with a drizzle of olive oil, and massage for 5 minutes, or until the kale becomes wilted and dark green in appearance. Combine the nut butter, honey, tamari and garlic and massage in to the kale.

  4. After the sweet potato has finished roasting, pile it on top of the dressed kale leaves. Sprinkle with seeds or extra salad items before serving. 



Prep Time 15 minutes | Cook Time 35 minutes |

Tracy DurrantKale, Sweet potato, salad