kale salad

Kale & Sweet Potato Salad

This salad inspired by a meal delivery service.  We've lightened it up a bit! 

Never had a kale salad?  This one for the win!  They key to making raw, rough kale greens to die for:  Tear leaves from center stem into small chunks, massaging (yes, like rolling in your fingertips) as you drop them into your salad bowl.  Discard the center stem.  You're in business! 


What You'll Need:

1 bunch dinosaur or lacinato kale, torn from stems

2 sweet potatoes, baked

1 cup shredded cabbage


1 can (15oz) chickpeas, rinsed and drained 

1/4 tsp black pepper

1/4 tsp paprika 

1/4 tsp cayenne pepper

1/2 tsp brown sugar 

1/2 tsp olive oil 


juice of 1 lemon

1 Tbsp tahini (sesame seed paste)

1/2 Tbsp white miso paste

2-4 Tbsp warm water 


2 tsp sesame seeds

Bake sweet potatoes @375 for about 30 minutes, or until a fork slides out easily.  {PRO tip; this can be done up to 3 day ahead of time to save on prep time!)

Meanwhile, prepare kale, using tear & massage technique, in a large salad bowl.  Toss with cabbage.

Drain & rinse chickpeas.  In a medium bowl, toss with spice blend and olive oil.  Once coated, toss with salad.

Prepare dressing by combining lemon juice, tahini, miso and water in a small blender or food processor.  Add water to desired consistency. 

Cube baked sweet potatoes, add to big 'ol salad bowl. 

Before serving, toss salad with prepared dressing, top with sesame seeds.


Serves 2 as a main, 4 as a side.  

Fall Harvest Salad

This beauty is packed with savory kale, fall fruits, roasted squash and protein packed seeds.  Suddenly, salads don't suck anymore!


8 c kale, torn from stem, into small pieces

1 whole butternut squash (or two 1# bags, frozen), diced and roasted

1 apple, chopped

seeds of 1 pomegrante (approx 1 c)

1/2 c dried cranberries

1/4 c hemp hearts

3 oz sharp cheddar, shredded from the block


For the dressing:

1/4 apple cider vinegar

1 Tbsp local honey 

1/3 c olive oil

1/2 tsp dijon mustard 

1/2 tsp salt 

1/2 tsp black pepper

1/2 tsp garlic powder

Preheat oven to 450*

Peel squash, slice into cubes (or use pre-cut frozen), toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Meanwhile, tear kale into a big salad bowl.  Prepare remaining salad toppings.

While squash cools, measure and mix salad dressing ingredients into a glass jar.  Shake well.  

Dress salad just prior to serving!

Serves 12-16 as a side, 6-8 as a main.

Chop Salad with Herbs

Prepping meals saves money, time and stress when shit gets cray.  These salads are a favorite around here, full of flavor and texture!

FullSizeRender (58).jpg

What You'll Need:

1 bunch kale, torn from stem and chopped

3 c salad greens, chopped

1 bunch parsley, chopped

3 cucumbers, chopped

3 c cherry tomatoes, halved

3 c grapes, halved

6 sprigs fresh mint, chopped

Sharp Raw Cheddar Cheese, shredded from the block

Raw sunflower seeds


For the Dressing:  

6 cloves garlic, minced

juice of 3 lemons

3/4 c olive oil

1/4 c red wine vinegar 

2 tsp dijon mustard

salt to taste

Create an assembly line of (6) tupperware containers or mason jars* to house salads.  Distribute greens (parsley, kale, salad greens) in each container.  

Add 1/2 c tomatoes to each salad, followed by 1/2 c grapes, 1/2 chopped cucumber, 1 sprig chopped mint.

Top each with 2 Tbsp both raw cheddar and 2 Tbsp raw sunflower seeds.

Pop in the fridge for grab and go throughout the week.  Serve each with 2 Tbsp salad dressing.

*If using mason jars, put salad dressing in jar first.  Check out my mason jar salad tutorial here.  

This will also make one big beautiful salad, great to bring and share at your next gathering.