Roasted Sweet Potato and Kale Salad – ReBlog

One of my fav blogs is A Table in the Sun.  Not only do I envy her home surrounded by animals (Growing up we always had a cackle of chickens, goats, sheep, bunnies, a turkey and a peacock, a donkey for a short while, dogs and a cat or two), but I enjoy her stories and recipes too.

Below is a recipe that delighted me, and it fits well with our cancer prevention diet… full of fiber, healthy fats and antioxidants. Her photo is amazingly appetizing too!

Roasted Sweet Potato and Kale Salad

  • 2 medium large organic Sweet Potatoes
  • 1 organic Red Onion, sliced
  • 4 c. chopped organic Kale
  • 1 c. shredded Coconut
  • 1 Tbs. Coconut oil
  • dash Sea Salt

Cut sweet potato into 1/2 inch cubes.  Mix with sliced onions and coconut oil on a large shallow pan.  Sprinkle with salt.  Roast at 400° for about 35 minutes, stirring occasionally.  Wait until sweet potatoes are finished to toast the coconut and kale under the broiler (but not too close) until the tips are golden.

Golden Autumn Dressing

  • 1 Tbs. Almond Butter
  • 2 Tbs. organic Light Olive Oil
  • 2+ tsp. Apple Cider Vinegar (to taste)
  • dash Sea Salt
  • dash Sriracha (if you like a bit of spice….but it’s very good without the heat too)

Mix all ingredient, adjusting for taste.  Since roasted vegetables are fairly soft already, add dressing to your warm salad at the table, then top with toasted coconut.



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