Detox with Colin’s creamy kale and sweet potato salad! “This creamy kale salad is a perfect side dish to any dinner. The garnet sweet potatoes give it a vibrant color and delicious boost of flavor. It’s a healthy, feel-good dish, packed with vitamins and minerals.” -Colin Brett
You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores. (The cookbook features over a dozen inspiring salad ideas!)
Photo by: Seneca Shahara Brand
Serves 4 to 6
What You’ll Need
- 1 pound jewel sweet potatoes, diced into bite-sized pieces
- 1 teaspoon olive oil
- Himalayan pink salt and ground black pepper
- 1 bunch of kale, stripped from stems and chopped
- 1 medium zucchini, cut lengthwise and diced
- 1 cup carrots, shredded
- 1 red bell pepper, sliced into thin strips
- ¼ medium onion, sliced thin
- 2 teaspoons sesame seeds
Dressing Ingredients
- ½ cup vegan mayonnaise
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons Sriracha sauce
- 2 tablespoons tahini
- 1 teaspoon pure maple syrup
- 1 teaspoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon cinnamon
- Pinch of cayenne pepper
- ½ teaspoon Himalayan pink salt
Instructions
Preheat oven to 350 F. Place sweet potatoes on baking sheet and toss with olive oil, salt and pepper before evenly spreading out. Roast for 35 minutes until soft.
Place kale in medium mixing bowl and set aside. To make dressing, combine all dressing ingredients in a Mason jar with lid or small bowl and shake or whisk to combine. Pour dressing over kale and massage thoroughly to fully coat kale. Add zucchini, carrots, bell pepper and onion and toss to combine. Add sweet potatoes and top with sesame seeds.