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Category: Salads and Sides

Sweet Potato Kale Salad

Sweet Potato Kale Salad

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Nope, that butterfly picture doesn’t have anything to do with this recipe.  I’m not much of a food photographer, though, so you get that to look at instead!

This salad is a great autumn choice, full of rich colors and complimentary flavors.  It is also a good option for entertaining, since the kale stands up well to being dressed ahead of time.  Give it a try!

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Sweet Potato Kale Salad
A nutritious and colorful salad combination, especially nice for fall entertaining.
Course Salad
Servings
servings
Ingredients
Course Salad
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Peel the sweet potato and cut it into small 3/4 inch cubes. Toss the sweet potato cubes with olive oil, thyme, salt, and pepper. Spread the seasons sweet potatoes on a rimmed cookie sheet covered with aluminum foil. Roast the sweet potatoes in the preheated oven for about 35 minutes or until golden brown on the edges.
  2. Meanwhile, take the leafy parts of the kale off of the thick stems and place them in a food processor fitted with the knife blade. Pulse 3-4 times until kale is finely chopped (but not pureed!). Mix the finely chopped kale with torn spinach leaves and lettuce (if using) in salad bowl.
  3. Top greens with warm sweet potato chunks. Sprinkle with sunflower or pumpkin seeds and dried cranberries. Toss with vinaigrette and serve.
Recipe Notes

The original version of this recipe came from Budget Bytes.

If you are making this salad ahead of time, roast the sweet potatoes up to a day in advance.  Warm them back up in the oven if desired before assembling the salad.  The kale can also be diced and tossed with the other greens several hours before serving.

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Salad de Colores

Salad de Colores

I’ve been making this colorful salad since we were first married.  I serve it at staff lunch often, since it looks so pretty and holds up well even if made ahead.

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Salad de Colores
Course Salad
Cuisine Staff Lunch
Servings
servings
Ingredients
Course Salad
Cuisine Staff Lunch
Servings
servings
Ingredients
Instructions
  1. In large bowl, combine all veggies. (If making more than 3 hours ahead of serving time, you might want to keep the spinach out until you are ready to toss and serve.
  2. Just before serving, stir well and add sunflower seeds. Toss with dressing, or serve dressing on the side (a better idea when you have a large group and aren't sure how many leftovers you will have!)
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Basil Orange Salad Dressing

Basil Orange Salad Dressing

I’ve served this at several occasions over the past few years, and I always end up needing to share the recipe!  I found the original recipe on Pinterest (of course), and here’s that original link.  I love to make it in late summer and early fall before my basil plants freeze.  I am also including the salad ingredients, which make for a colorful backdrop, but the dressing is the main thing.  Just make it.  You’ll see what I mean.

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Basil Orange Salad Dressing
This delightful green salad dressing has an unbeatable flavor, and is a great thing to make when you're pruning the basil in your garden. I'm including the salad recipe too, but it is good on a wide variety of veggie options.
Course Salad
Cuisine Staff Lunch
Prep Time 10 minutes
Servings
Ingredients
Salad Ingredients
Course Salad
Cuisine Staff Lunch
Prep Time 10 minutes
Servings
Ingredients
Salad Ingredients
Instructions
  1. Add all dressing ingredients to a blender and blend until smooth. There, that was easy!!
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Crunchy Kale Salad with Orange Ginger Dressing

Crunchy Kale Salad with Orange Ginger Dressing

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Crunchy Kale Salad with Orange Ginger Dressing
A varied combination of colors and textures, but perhaps a more flavorful dressing would be helpful...
Course Salad
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Salad
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. Shred the kale and red cabbage. Add to your bowl.
  2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado if using and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don’t turn brown.
  3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt.
  4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds.
  5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you’re saving some for later because it ages well.
  6. Yields: 8 Servings
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