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Sweet Potato Kale Salad with Agave Mustard Dressing
Hi, my name is Lindsey and I am a vegan that doesn’t love salad. There I said it. Feels good.
I don’t hate salads by any means, but after eating a lot of lettuce with cherry tomatoes and cucumber in my youth, I kinda got burnt out on the whole idea.
So, when I finally DO come up with a salad I love, I get pretty excited. And this, my friends is one that made me excited. I hope it does the same for you.
BONUS! Salads are hella easy and with this recipe, you’ll be roasting sweet potatoes, so just roast a TON and toss the rest in the freezer for later. They keep well and we’ll be seeing them a lot in this here blog.
Also, because let’s face it, these days my kitchen is like this (without the eggs obvsies)…
But in my fantasy, it used to be like this…
Let’s eat some kale ya’ll. Another BONUS My kids dig this one too.
Ingredients:
- agave mustard dressing (recipe below)
- kale, de-stemmed and torn into pieces
- toasted almond slivers
- dried cranberries
- roasted sweet potatoes
Ingredients:
- Preheat oven to 390 degrees F or 200 degrees C
- Wash, peel (if desired), and cube sweet potatoes.
- Bake on the middle rack for 30-40 minutes until tender, but not too soft.
- Prepare other ingredients while the sweet potatoes are baking.
- When the sweet potatoes are done, let cool for 10-15 minutes.
- Mix dressing with kale in a bowl, coating all of the pieces in this amazing dressing.
- Put kale in serving dish, top with sweet potatoes, cranberries and almonds.
Agave Mustard Dressing Recipe
If you do honey, you can sub honey for agave in this recipe.
Ingredients:
- 1/4 C olive oil (could sub for other kinds of oil that do not have a strong flavor)
- 2 tbs. lemon juice 26g
- 2 tbs. dijon mustard
- 1 tbs. apple cider vinegar
- 1 tbs agave
- 2 cloves garlic, finely chopped
- salt and pepper to taste
Directions:
- In a bowl, add all ingredients
- Whisk together until well combined
You can use this for all sorts of things! Even as a marinade for tofu or other vegan protein.
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