How do you shred kale for a salad?

To shred kale for a salad you need to wash it first and dry it really well on a clean kitchen towel or you can run it through a salad spinner. Then remove the stems, and chop the kale leaves thinly using a sharp kitchen knife. You can also pulse it a few times in a food processor for more finely shredded kale.

How long does kale last in the refrigerator?

Prepared kale will last for about 2 days in the fridge. This is one of the great things about kale. Which makes it a great option for meal prep.

What is the best way to store this salad?

Leftovers of this salad already assembled and dressed can be stored in an airtight container in the refrigerator for up to 2 days. The nuts may become slightly softer but this salad will still taste great!

Roasted Sweet Potato Kale Salad

Description

This Kale Roasted Sweet Potato Salad is packed full of crunchy veggies like kale, and red onion mixed with perfectly roasted sweet potatoes, nutty pecans, creamy goat cheese, and dried cranberries. Drizzled with a tangy, sweet dijon dressing that makes it wonderfully tasty and packed with flavor.

Ingredients

Scale

For the sweet potato kale salad

2 medium sweet potatoes (peeled and diced into 1-inch cubes)
1–2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 bunches of curly kale (washed and massaged)
1 cup cooked quinoa – cooled
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup diced red onion
1/4 cup crumbled goat cheese

For the dijon dressing

2 tablespoons dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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Instructions

Roast the sweet potatoes

Preheat oven to 425F degrees and line a baking sheet with parchment paper. Add the diced sweet potatoes to a medium-sized mixing bowl. Drizzle the olive oil onto the potatoes, sprinkle salt and pepper, and toss to coat. Pour the sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25-30 minutes. Remove and let cool for a few minutes.

Make the dressing

Add all of the dressing ingredients to a small bowl or mason jar and mix well to emulsify.

Assemble and dress the salad

Add the massaged kale to a salad bowl or platter, and top with the cooked quinoa, roasted sweet potatoes, red onion, pecans, cranberries, and goat cheese.
Pour on the dressing, toss lightly, and serve.