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Kale Sweet Potato Salad

4

0 min

Kale Sweet Potato Salad

Kale Sweet Potato Salad Photo 1

Time

0 min

Serving

6 persons

Calories

256

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This kale sweet potato salad has something for everyone—sweet, salty, crunchy, tangy—and your mom will be so happy you are eating kale! Roast the sweet potato and onion a day ahead, if you like, to save time.

Ingredients

  • sweet potato: 1 piece
  • red onion: 0.5 piece
  • olive oil: 2 Tbsp
  • salt and freshly ground black pepper: (to taste)
  • strips bacon: 4 piece
  • bunch kale: 1 piece
  • Granny Smith apple - cored and: 1 piece (diced)
  • green onions: 2 piece (sliced)
  • apple cider vinegar: 0.25 cup
  • Dijon mustard: 1 tsp
  • honey: 1 Tbsp (to taste)
  • salt and freshly ground black pepper: (to taste)
  • raw, unsalted sunflower seeds: 0.5 cup (optional)
  • bacon grease or other oil: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 12 x18-inch rimmed baking sheet with parchment paper.
    Kale Sweet Potato Salad Photo 2
  2. Peel and dice sweet potato into 3/4-inch pieces, about 2 cups, and place in a bowl. Dice onion into 3/4-inch pieces and add to sweet potatoes. Add olive oil; season with salt and pepper, and stir to combine. Spread vegetables in a single layer on the prepared baking sheet.
    Kale Sweet Potato Salad Photo 3
  3. Bake in the center of the preheated oven until sweet potatoes are fork tender, but not mushy, about 20 minutes. Remove from the oven and allow to cool.
    Kale Sweet Potato Salad Photo 4
  4. Meanwhile, cook bacon in a large skillet over medium heat until brown and crisp, 5 to 8 minutes, turning occasionally. Remove from heat, crumble, and set aside. Reserve bacon fat and allow to cool, but do not refrigerate.
    Kale Sweet Potato Salad Photo 5
  5. Remove tough stems from kale, rinse well, and place in a colander to drain. Lightly press kale with paper towels to assist with drying.
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  6. Cut kale into bite-sized pieces and place in a large salad bowl. Add cooled sweet potatoes and onions, apple, and green onions.
    Kale Sweet Potato Salad Photo 7
  7. To make dressing, place reserved bacon fat, about 1/4 cup, in a pint jar with a well-fitting lid. If you don't have enough bacon fat, add enough oil to get to 1/4 cup. Add vinegar, mustard, honey, and salt and pepper, to taste. Attach the lid and shake vigorously to combine.
    Kale Sweet Potato Salad Photo 8
  8. Pour dressing over salad, and toss. Sprinkle crumbled bacon over salad, and garnish with sunflower seeds.
    Kale Sweet Potato Salad Photo 9

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