Kale, Apple, and Yam Salad - Bravabod
Recipes

Kale, Apple, and Yam Salad

Valentina

A great kale salad (yes, a kale salad can be great) needs to have a variety of textures to complement its hearty leaves. Crunchy apple, fluffy quinoa, soft sweet potato, and chewy dried cranberries tossed in a simple balsamic vinaigrette make this kale salad a winner. Enjoy this as a light meal-in-one salad, or alongside tempeh or veggie sausages.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch dino kale, washed and dried
  • 2 cups sweet potato, diced
  • 1 1/4 cups cooked quinoa
  • 1 cup dried cranberries
  • 1 large granny smith apple, diced
  • 1 tablespoon olive oil Vinaigrette
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons good-quality balsamic vinegar
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 400°F. 
  2. Step 2: Dice the sweet potatoes into 1 inch pieces (peeling is optional). Toss the potatoes with the oil and roast for 25 to 30 minutes, flipping over halfway through cooking time. They will be done when they are fork-tender. Set aside. You should now have about 1.5 cups of roasted potatoes.
  3. Step 3: Whisk the vinaigrette ingredients together. Set aside.
  4. Step 4: Remove the hard, fibrous stems from the kale. Chop the kale leaves into bite-sized pieces and place in a large bowl. Pour half of the vinaigrette onto the kale. Using your hand, massage the dressing into the kale for 15 seconds. As you massage, the leaves will soften and reduce in volume. Note: Even if you are making this salad ahead of time, do not skip this step of massaging.
  5. Serve: Add the remaining salad ingredients: quinoa, cranberries, apple, and roasted sweet potatoes. Pour in the remaining vinaigrette, to taste, and stir to combine.
Nutrition

A great kale salad (yes, a kale salad can be great) needs to have a wide variety of textures to complement its hearty leaves. Crunchy apple, cauliflower rice, tender sweet potato, and chewy dried cranberries tossed in a simple balsamic vinaigrette make this kale salad a winner. This is great as a light meal-in-one salad, or as a more filling meal served alongside Chicken and Apple Sausage.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch dino kale, washed and dried
  • 2 cups sweet potato, diced
  • 1 1/4 cups cooked cauliflower rice (Note 1)
  • 1 cup dried cranberries
  • 1 large granny smith apple, diced
  • 1 tablespoon olive oil Dressing
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 400°F. 
  2. Step 2: Dice the sweet potatoes into 1 inch pieces (peeling is optional). Toss the potatoes with the oil and roast for 25 to 30 minutes, flipping over halfway through cooking time. They will be done when they are fork-tender. Set aside. You should now have about 1.5 cups of roasted potatoes. Note: If you have an extra baking sheet, you can cook the cauliflower rice at the same time as the sweet potatoes.
  3. Step 3: Whisk the vinaigrette ingredients together. Set aside.
  4. Step 4: Remove the hard, fibrous stems from the kale. Chop the kale leaves into bite-sized pieces and place in a large bowl. Pour half of the vinaigrette onto the kale. Using your hand, massage the dressing into the kale for 15 seconds. As you massage, the leaves will soften and reduce in volume. Note: Even if you are making this salad ahead of time, do not skip this step of massaging.
  5. Serve: Add the remaining salad ingredients: cauliflower rice, cranberries, apple, and roasted sweet potatoes. Pour in the remaining vinaigrette, to taste, and stir to combine.

Recipe Notes

Note 1: To cook the cauliflower rice, try roasting it avoid sogginess. Spread the riced cauliflower on a large baking sheet and roast it at 400°F for 12 minutes. You can cook this at the same time as the sweet potatoes if you have an extra baking sheet.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Kale, Apple, and Yam Salad

PT30M 1 bunch dino kale, washed and dried 2 cups sweet potato, diced 1 1/4 cups cooked quinoa 1 cup dried cranberries 1 large granny smith apple, diced 1 tablespoon olive oil 4 tablespoons extra-virgin olive oil 3 tablespoons good-quality balsamic vinegar salt and black pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min