Super Hearty and Healthy Salad Packs In The Nutrients…Sweet Potato and Kale Salad!

I hear people complain a lot about how they never feel full when they eat a salad. Or when they eat a salad, they feel full, but an hour later, they are hungry again. I can agree, but that is usually when I don’t make my own. Many restaurants tend to use iceberg lettuce, which is great for adding water to your diet, but pretty much devoid of nutrients otherwise. They also tend to leave out quality vegetables, maybe add a few slivers of shredded carrots and a tomato slice or two, and call it a day. If there is protein, that is an added bonus, but another thing I find restaurants guilty of is skimping on the protein, especially if the salad is supposed to be of the “lighter fare.”

Needless to say, when I make my own salad, I do my best to pack it with as many healthy and satisfying nutrients as possible. Like most people, I get bored with my creations and want to deviate from the norm, so I came across this salad and had to try it out for myself.

The best thing about this salad, besides using kale, which is full of a multitude of vitamins and minerals and cancer-fighting properties, is the use of a cooked sweet potato, which adds MORE fiber, beta-carotene and a hearty starch property to keep you feeling fuller longer. I also dig the cranberries because they give the dish a more season-friendly kick, add sweetness and anti-inflammatory compounds.

SWEET POTATO AND KALE SALAD

1 medium sweet potato

1 Tbsp olive oil

¼ tsp thyme

a pinch salt & pepper

1 bunch kale

¼ cup champagne dressing

¼ cup raw sunflower seeds

¼ cup dried cranberries

DIRECTIONS

Preheat the oven to 400F.

Peel the skin from the sweet potato and cut it into cubes. Then place the cubes on a foil baking sheet and toss them in the olive oil, thyme, salt and pepper. Then roast them for 30-35 minutes until they are slightly browned.

If you buy pre-chopped kale, just take it out of the bag and place it in a colander and rinse it. If you buy kale on the stem, you must shred it first. Then put the kale in a bowl and add the dressing. Then you can let it sit until the potato is done. If you don’t like champagne dressing, olive oil and balsamic is also fine, or olive oil and lemon juice also works.

After the sweet potato has finished roasting, pile it on top of the dressed kale leaves. Sprinkle the sunflower seeds and cranberries over top as well. Serve immediately or refrigerate until ready to eat.