While this may not be the quickest salad to make (you have to chop & roast the sweet potatoes) it is relatively simple.
And it’s such a winner to take with you to any kind of potluck or holiday get together. Anyone who eats this loves it!
Enjoy it for breakfast, lunch or dinner (yes, I said breakfast) and you’ll be on your way to feeling smarter and sexier in no time!
What’s Smart & Sexy About This Dish?
Kale–what isn’t smart and sexy about kale? Kale gives us huge does of Vitamin K (which is great for our blood and bone health–just be careful if you are on blood thinners); Kale also has the perfect ratios of fat with omega-3 being the main source.
Kale also helps to boost your body’s natural ability to detox and protect us from cancer. How can one not love Kale?
Sweet Potatoes--filled with antioxidants, beta-carotene and anti-inflammatory benefits Sweet Potatoes are amazing to eat regularly.
And, they actually have the ability to improve blood sugar regulation because they contain adiponectin, a protein hormone produced by our fat cells, which serve as an important modifier insulin metabolism.
Coconut Nectar—Coconut nectar comes from the coconut blossoms of a coconut tree. It is a naturally sweet, nutrient rich sap that is low-glycemic (generally a 35) and contains 17 amino acids, minerals, Vitamin C and Vitamin B.
Coconut nectar is typically raw, which means that it is full of enzymes, which are good for our digestion. It is considered to be one of the most sustainable sweeteners in the world and, unlike agave, it doesn’t contain fructose. Since it doesn’t have a “coconutty” flavor, even people who don’t like coconut will like coconut nectar
Sweet Potato Salad with Kale
4 large sweet potatoes, chopped into small pieces
2 Tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 cup dried cranberries, unsweetened
2 tablespoons pine nuts or sunflower seeds toasted
2 tablespoons pumpkin seeds toasted
1 celery stalk, diced
2 scallions, diced
1 large bunch of organic kale cut into bite size pieces and washed
3 tablespoons olive oil
1-tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1-tablespoon coconut nectar
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary
Preheat oven to 375 degrees and lightly grease a baking sheet. In a medium-sized bowl, toss sweet potato with salt and extra-virgin olive oil. Spread potato in a single layer on baking sheet and roast for 60 to 70 minutes until potato starts to brown. Set aside to cool.
In a small bowl, whisk together the dressing ingredients extra-virgin olive oil, Dijon mustard, apple cider vinegar, coconut nectar, lemon juice, pepper, and rosemary.
In a medium-sized bowl place kale and half of the dressing. Massage kale for one minute. Combine potatoes, dried cranberries, pine nuts, pumpkin seeds, celery, and scallion. Toss with remaining dressing and refrigerate until ready to serve.