Sweet Summer Salad • Most people think of sweet potatoes as a Fall food, but th…

Sweet Summer Salad •
Most people think of sweet potatoes as a Fall food, but these vitamin-packed vegetables are a staple for me all year round. I like to roast sweet potatoes at the beginning of the week and keep them chilled in the fridge as salad toppings. •
Kale boasts a variety of health benefits, but has to be prepared properly to achieve the best taste/texture (especially tuscan kale). It’s no myth… massaging your kale before adding it to a salad really does make it softer in texture and easier to eat. •
Ingredients:
– 1 bunch of fresh kale
– 1/4 cup of orange bell peppers
– 1 sweet potato (double the sweet potato recipe to meal prep)
– 1 tsp of garlic powder
– 1 tsp of salt – 2 tbsp of fresh lemon juice
– 2 tbsp of feta cheese or a non-dairy alternative – 2 tbsp of pecan halves
– 2 tbsp of olive oil •
Directions:
1. Preheat oven to 375 degrees
2. Dice sweet potato and mix in a bowl with 1 tbsp of olive oil, garlic powder and salt
3. Cook for 15-20 min (allow to cool once removed)
4. Meanwhile, wash kale and put it in a bowl. Add in 1 tbsp of lemon juice and 1 tbsp olive oil and massage leaves
5. Assemble salad with kale leaves, roasted sweet potatoes, bell peppers and feta cheese. Add extra tbsp of lemon juice on top for taste

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