Warm Kale and Sweet Potato Salad

DSCN9713.JPGDelightfully savory and filling with caramelized sweet potatoes, warm wilted kale and a salty-citrus dressing. Easy and quick to prepare, this salad makes a great lunch idea.


Miso is full of umami flavor, and if you avoid soy, a chickpea miso is now available in most health foods stores. Lime adds brightness and a wonderful zest.  Topped with hemp seeds for a healthy dose of brain and body nourishing fat.


Warm Kale and Sweet Potato Salad

1 T. miso

2 T. olive oil

1 sweet potato

1/4 of a yellow onion

2 c. baby kale

Miso-Ginger-Lime Dressing:

1 t. miso

1 t. ginger

zest and juice of one lime

1/4 c. olive oil

pinch of salt


hemp seeds to top


Chop the sweet potato into 1/2″ pieces.  Slice the onion thinly.  In a small bowl, whisk together the miso and olive oil. Toss the sweet potatoes and onions in the miso/oil and spread on a baking sheet.  Roast at 425 degrees for 20 minutes.

Meanwhile, whisk together the dressing ingredients and place the baby kale in a salad bowl.  When the veggies are caramelized and softened in the oven, remove them and toss them with the kale.  Drizzle the dressing over while still warm.



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