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Sweet and Smoky Kale Salad

Prep Time10 minutes
Cook Time35 minutes
45 minutes
Course: Appetizer, dinner, lunch, Main Course, Salad
Cuisine: American
Keyword: Autumn, comfort, cozy, easy, elegant, fall, fresh, gluten free, healthy,, seasonal
Servings: 6 servings
Author: Christen Clark

Ingredients

  • 7-8 cups kale (15-20 leaves) ribs removed and rough chopped
  • 1 large sweet potato diced into 1/2 inch cubes
  • 4 slices thick bacon cut into 1/4 inch lardons
  • 1/2 cup roasted pepitas
  • 2 tbsp olive oil
  • pinch salt
  • Cranberry-balsamic vinaigrette

Instructions

  • Preheat the oven to 425 degrees.
    Toss the sweet potatoes with a couple tablespoons of olive oil and sprinkle with salt. Arrange them on a large sheet pan, making sure they aren't touching each other. Roast for 25 minutes, tossing halfway through.
    Heat the bacon lardons over medium-low heat until the fat has melted away, leaving browned, meaty pieces of bacon. Transfer to a paper towel to cool.
    Place the kale leaves in a large bowl with a pinch of salt. Use your hands to massage the leaves for 3 to 4 minutes until bright green and tender.
    Toss the kale with the roasted and cooled sweet potatoes, bacon lardons and pepitas. Pour over the dressing, toss and serve.