Crispy Kale and Sweet Potato Salad

It’s a whole new decade welcome 2020. The weather here in London is dreary and cold, so what more could you want than a salad?! This Crispy Kale and Sweet Potato Salad is no ordinary salad though, this is a warm comforting, interesting dish. It is simple to prepare and so delicious to eat. In fact this may be my new favourite salad.

So I admit that this is going to create a few more dishes than a cold salad, but it really is worth it. Your guests are going to thank you for going to this effort and may even offer to do the washing up – that’s how good this salad is. There is one big talking point with this Crispy Kale and Sweet Potato Salad and that is the croutons. I have used popcorn. Popcorn is a healthier alternative to the traditional fried bread croutons. I then mixed harissa with a little coconut oil and tossed it through the freshly popped corn. A fun and surprising crouton that will definitely delight your guests.

To make this warm salad you just need a timeline.
You are going to want to start with the sweet potato, get that peeled and cut into discs. Now toss with paprika, cumin and a little oil, spread on a tray and pop in the oven. Whilst the sweet potato is baking wash the kale dry thoroughly and toss with little sesame and olive oil. Spread on trays and slide into the oven. Mix the dressing, pop the corn and add the flavourings. All that’s left is slice an avocado and build your salads.

This dish has converted kale-a-phobs, people who were weary of trying kale have eaten this so happily and even asked for more. Roasting the kale makes it crispy, delicate and very satisfying to eat. Mix this crisp with the creamy avocado and starchy sweet potato and pops of pomegranate seeds and popcorn. This really is a symphony of textures and flavours that will keep your fork going back for more. 

This dish is completely vegetarian, you could make this vegan by using a vegan yoghurt for the dressing. Perfect for vegan-uary. As many of us are trying to cut down the amount of meat we eat dishes like this are very welcome. Try this salad and I doubt you will even miss meat, it does not need it, these ingredients are fantastic and make a truly marvellous meal. Another vegan dish is my Carrot & Coriander Soup ( so long as you use vegetable stock). You could also try my Hassleback Butternut Squash a fantastic vegetarian centrepiece.

I would love to hear what you thought of this Crispy Kale and Sweet Potato Salad. Let me know in the comments below. You can share your pictures with me on social media. Tag me on Instagram @cubbinthekitchen or use the hashtag #CUBBintheKitchen to be featured in my stories.

Crispy Kale & Sweet Potato Salad

A warm salad full of colour, flavour and texture

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Salad

Cuisine American

Servings 2

Calories 748 kcal

Ingredients

  

• 2 Small Sweet Potatoes
• 150g Kale
• 1 Avocado
• 45 grams Popping Corn
• 250 grams Greek Yohurt or Vegan Alternative Yoghurt
• 1 Lemon
• 2 tsp Harissa
• 2 tbsp Coconut Oil
• 2 tbsp Olive Oil
• 1 tsp Sesame Oil
• 2 tbsp Tahini
• 0.5 tsp Cumin
• 0.5 tsp Paprika
• 1-2 tbsp Water

Instructions

 

• Preheat the oven to 180°C 
• Peel the Sweet Potatoes and slice into thin discs. 

  Toss with the Paprika, Cumin and 1 tbsp Olive Oil. 

  Spread in a single layer on a baking tray and roast for 25 – 30 mins.
• Wash the Kale under cold water and dry thoroughly.

  Toss with the Sesame Oil and the Remaining 1 tbsp Olive Oil.

  Spread in a single layer on baking trays and roast for 20 mins.
• Pop your corn, either in a pan with a lid or with a gadget.

  I use a silicone lidded container that I put the kernels in and then microwave for a couple of minutes.

  Whilst the kernels are popping melt the coconut oil and mix with the harissa.

  When the popcorn has popped combine with the harissa oil and toss to coat. Set aside or in the centre of the table for people to help themselves.
• Mix the Yoghurt, Tahini, Zest of 1 Lemon and the juice of half (about 1 tbsp) adding water to reach your desired consitancy. I like dollops that I can fork the salad into.
• Next slice the Avocado and we are ready to build. Kale in first with the Sweet Potato, followed by Avocado, Pomegranate Seeds, Popcorn and Dressing. Enjoy.

Notes

LEFTOVERS TIP

I seriously doubt you will have any leftovers. I love having this a lunch the following day, it tastes really good at room temperature as well. If you really wanted to bring life you could cook some pasta and use the dressing as a sauce to bring the salad ingredients and pasta together. I would, however, pull the pomegranate seeds out first. 

Keyword Crispy, Crowd Pleaser, Dinner, Dressing, Easy, Family, Lunch, Salad, Tahini, Tasty, Vegan, Veganuary, Vegetarian