Sweet Potato & Kale Salad Recipe

Recipe: Sweet Potato & Kale Salad Recipe »

This salad is pure Christmas in looks - I first discovered it at Foodland in Hawaii and ate it so often I had to recreate it at home. I've bumped up the cranberries and pomegranate arils for extra colour and a little more sweetness, and it actually tastes better the next day, so make it ahead and add the roasted macadamias just before serving. To make it vegan, simply swap the honey for maple syrup.

Sweet Potato & Kale Salad

Adapted from Foodland

Preparation time: 20 minutes

Cooking time: 10 minutes

• 500g/1.1lbs sweet potatoes
• 1/2 bunch of kale
• 1/3 cup/60g/2ozs dried cranberries
• 1/3 cup/60g/2ozs pomegranate arils
• 1/4 cup thinly sliced red onion
• 1 tablespoon olive oil
• 20ml/0.7flozs balsamic glaze
• 40ml/1.4flozs extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoons thyme leaves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup/30g/1oz macadamia nuts, roasted, salted and roughly chopped

Step 1 - First peel the sweet potatoes and cut into bite sized chunks and boil until tender (6-8 minutes depending on how big you've cut them). Cool completely.

Step 2 - Strip the leaves from the kale and roughly chop it up and massage the leaves with a tablespoon of olive oil. Place in a bowl with the sweet potatoes, cranberries, pomegranate and red onion and toss to combine. In a jar add the balsamic vinegar, olive oil, honey, thyme, red pepper flakes and salt and place the lid on securely and shake to emulsify. Pour this dressing over the salad. Add macadamias just before serving.