Sweet Potato & Kale Salad

Sweet Potato & Kale Salad

Prep Time:

15 minutes

Cook Time:

30 minutes




  • 3 – 4 sweet potatoes, peeled & cubed
  • 2 shallots, halved
  • Olive Oil
  • Salt & pepper
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon stone ground mustard
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • ¼ – ½ teaspoon red pepper flakes
  • 1/3 cup olive oil
  • 8 slices of thick bacon, cooked & crumbled
  • 3 – 4 kale leaves, shredded
  • 1 ½ cup cooked wheat berries
  • 1/3 cup minced red onion
  • ½ cup chopped walnuts
  • 1/3 cup dried cranberries


  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss the sweet potatoes, shallots and enough olive oil to coat potatoes.
  3. Arrange on a baking sheet and season with salt and pepper. Roast for 30 minutes or until slightly browned and a toothpick inserts easily into the sweet potatoes. Remove from oven and cool.
  4. Place only the cooled sweet potatoes in a large bowl and set aside.
  5. Add the roasted shallots, balsamic vinegar, honey, mustard, salt, fresh thyme and red pepper flakes into a blender and puree for one minute.
  6. Continue blending and slowly stream the olive oil into the mixture to emulsify. Blend the dressing ingredients for an additional minute; set aside.
  7. Add the bacon, shredded kale, wheat berries, red onion, walnuts and minced cranberries into the bowl with the sweet potatoes.
  8. Pour half of the dressing on the salad and toss to coat. Refrigerate for at least 30 minutes prior to serving. If desired, add more dressing before consuming.

Variation: Dried blueberries, pineapples or any other dried fruit and nuts can be stirred into the mixture prior to freezing.

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