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 hereor follow Lisa on her Instagram account: @veggie_lisa.
Kale Sweet Potato Salad
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
Dressing:
- 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
