Warm Kale Salad with Sweet Potato, Cranberries, and Pecans
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Warm up with fall flavors! This delicious kale salad is filled with nutrition you can feel good about!
  • 1 large sweet potato, cut into 1 bite sized pieces
  • 1 medium shallot, thinly sliced
  • 1 large bunch of kale, torn into bite size pieces
  • ⅓ cup pecans
  • ⅓ cup dried cranberries
  • 2 Tbsp olive oil + 2 teaspoons
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp cranberry juice
  • 1 Tbsp honey
  1. Preheat oven to 350 degrees.
  2. Place pecans on a cookie sheet and toast about 5 minutes until fragrant.
  3. Remove from the oven and let cool.
  4. Turn oven temperature up to 400 degrees.
  5. Place sweet potatoes on a cookie sheet and drizzle with olive oil and salt to taste. Roast for 30 minutes. Pull out half way through cooking time to shuffle sweet potatoes. Return and cook until roasted.
  6. While sweet potatoes are roasting, prepare the vinaigrette. In a small bowl, combine 2 tablespoons of olive oil, vinegar, cranberry juice, and honey. Set aside.
  7. Preheat a large skillet to medium heat, place 2 teaspoons of olive oil in the pan.
  8. Add thinly sliced shallot and saute until translucent. Add kale to the pan with the onion and saute until until dark and bright green.
  9. Add sweet potatoes, cranberries, pecans, and vinaigrette to the pan. Toss until combined.
  10. Serve immediately.
Recipe by Betsy Ramirez at http://betsyramirez.com/warm-kale-salad-with-sweet-potato-cranberries-and-pecans/