Main Meals Recipes

Kale Salad

Recipe by
35 min
Prep: 5 min | Cook: 30 min | Servings: 4 - 6


  • 2 cups sweet potatoes peeled, quartered lengthwise, and sliced crosswise 1/2 inch thick
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, minced
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 7 cups kale, stemmed and sliced crosswise into 1/2 inch strips
  • 1/2 head radicchio, cored and sliced thin
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup pomegranate seeds
  • sea salt and pepper


  1. Heat oven to 400 degrees. Toss sweet potatoes with 2 tbsp oil and season with sea salt and pepper.
  2. Lay potatoes in single layer on rimmed baking sheet and roast until browned, 25 – 30 min flipping potatoes halfway through. Transfer to plate when done and let cool for 20 min.
  3. Whisk shallot, honey, vinegar, 1/2 tsp sea salt, 1/4 tsp pepper together in a large bowl. Whisking constantly, gradually drizzle in remaining oil.
  4. Place kale in large bowl or on counter. Vigorously squeeze and massage kale with our hands until leaves are darkened and slightly wilted, about 1 min.
  5. Add kale, radicchio, and roasted sweet potatoes to vinaigrette and gently toss to combine.
  6. Transfer salad to serving platter and sprinkle with pecans and pomegranate seeds
  7. Enjoy!

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