Kale salad with sweet potatoes and walnuts

Prep 10 min
Total 35 min
Serves 4



sweet potatoes, cut into 1/2-in. pieces
2 tbsp
canola oil, divided
3/4 tsp
salt, divided
1/2 cup
halved walnuts
1 cup
balsamic vinegar
bunch kale, stems removed and roughly chopped (about 10 cups)
250-g pkg
goat cheese, crumbled


  • POSITION racks in centre and lower third of oven. Preheat to 375F. Toss sweet potatoes, with canola oil and 1/2 tsp salt on a large baking sheet until coated. Season with fresh pepper. Bake in centre of oven until tender, 25 to 30 min. Spread out walnut halves on a small baking sheet. Toast in lower third of oven during last 5 min of sweet potatoes roasting.
  • BOIL balsamic vinegar in a small saucepan over high. Reduce heat to medium and gently boil until thickened, but still loose, about 25 min. It should measure about 3 tbsp.
  • MASSAGE kale using your fingertips, in a large bowl until softened. Toss with 1 tbsp canola oil and remaining 1/4 tsp salt. Divide among 4 plates. Top with roasted potatoes, goat cheese, and toasted walnuts. Drizzle with vinegar reduction.


Calories 561, Protein 20 g, Carbohydrates 57 g, Fat 29 g, Fibre 9 g, Sodium 773 mg. Excellent source of Vitamin A
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