The Place


Recipe: Kale Sweet Potato Salad

Posted at 1:55 PM, Mar 30, 2016
and last updated 2016-03-30 15:56:00-04

Lisa Danielson AKA "Veggie Lisa" taught us how to create a delicious kale sweet potato salad that can be made the night before. For more great recipes, click here or follow Lisa on her Instagram account: @veggie_lisa.

Kale Sweet Potato Salad


  • 2 sweet potatoes, diced
  • 2 TBSP olive oil
  • salt and freshly cracked pepper
  • 1 cup (dry) Israeli couscous, cooked according to package directions (also called pearl)
  • 3 cups finely chopped kale leaves
  • 1/3 cup dried low sugar cranberries
  • 1/3 cup toasted slivered almonds


  • 2 TBSP apple cider vinegar
  • 2 TBSP olive oil
  • 2 TBSP orange juice
  • salt and pepper to taste
  • Heat oven to 425 degrees. Toss potato in olive oil and sprinkle with salt and pepper. Roast in oven on baking sheet for 20 minutes or until browned. Cool
  • Place kale, couscous, cranberries, almonds, feta, dressing, and potato in bowl. Toss well
  • Serve chilled or warm. Will keep in fridge for up to 3 days