Roasted Sweet Potato Salad

Mar 9, 2021

5 ounces (1 container) kale, remove stems
¼ cup sliced almonds
1/8 cup fresh basil
½ cup feta (about 2 ounces)
2 sweet potatoes
1 tbsp avocado oil
Lemon dressing
¼ cup olive oil
2 tbsp lemon juice (1 medium lemon)
2 tbsp Dijon mustard
1 tsp honey
1 garlic clove, minced
Sea salt and black pepper to taste


  1. Preheat oven to 425 degrees. Wash and cut the sweet potatoes into 1-inch cubes.
    Drizzle oil and salt and pepper to taste over the potatoes. Cook for 25 minutes or until
    they begin to darken on the edges.
  2. After the sweet potatoes have roasted decrease the temperature to 275 degrees. Toast
    the almonds in the oven on a baking sheet. Toast for 4 to 5 minutes until they are
    turning lightly golden and fragrant. Set aside.
  3. Mix together the lemon dressing ingredients in a bowl. Wash, remove the stems and
    chop the kale to the desired size. Put kale in a large bowl and pour the dressing over the
    kale. Massage the dressing into the kale until it becomes fully saturated.
  4. Top the kale with toasted almonds and roasted sweet potatoes.
  5. Add chicken or salmon for additional protein.

    Nutritional info per serving: serves 4
    Calories: 283
    Protein: 7 g
    Fat: 16 g
    Carbs: 28 g

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