Chilly days require warm salads. That’s right, this warm kale salad with roasted sweet potatoes is packed with produce – sautéed kale and roasted sweet potatoes. Elevating the dish to new heights is the aromatic touch of garlic- and parsley-infused olive oil, adding a rich and savory essence to the kale and sweet potatoes. The medley of textures and temperatures creates a harmonious balance, while a finishing touch of fresh lemon juice imparts a zesty brightness that awakens the senses. Topped with a sprinkle of sesame seeds, this salad not only satisfies your palate but also nourishes your body with nutrients. Get ready to embrace a symphony of tastes in every forkful, as this warm kale salad brings together the goodness of wholesome ingredients with the irresistible allure of culinary finesse.

Warm Kale Salad With Roasted Sweet Potatoes
Ingredients
- 3 medium/big sweet potatoes peeled and cut into 1/2-inch cubes
- 3 big kale leaves chopped
- 2 garlic cloves minced
- 4-5 Tbsp. olive oil or avocado oil divided in two
- 2 Tbsp. sesame seeds
- Pinch black pepper
- Pink Himalayan salt to taste
Infused Olive Oil
- 1/2 cup olive oil
- 1 garlic minced
- Few parsley leaves chopped
Garnish
- Fresh lemon juice to taste
- Sesame seeds
Instructions
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Preheat oven to 400 degrees F and line baking sheet with parchment paper.
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Arrange sweet potato cubes on baking sheet. Using pastry brush, paint sweet potato cubes with olive oil and sprinkle with salt and pepper.
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Bake 45-60 minutes or until soft and golden brown.
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While sweet potato cubes bake, sauté garlic in olive oil. When garlic is lightly golden, add kale. Sauté a few minutes or until kale softens. Leave kale in pan and set aside.
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When sweet potatoes are ready, add them to pan with kale and mix.
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To make infused olive oil, mix ingredients in small container. Set aside. (Note: Flavors are better if mixture has time to sit.)
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Serve on a salad plate, dress with prepared olive oil and lemon juice. Garnish with sesame seeds.