Kale Salad with Sweet Potato and Coconut

Published January 4, 2016
4 SmartPoints
Prep time: 15 min
Cook time: 25 min
Serves: 6

Enjoy this hearty, winter salad that packs a bit of heat. If you can't find toasted coconut strips, you can make them yourself by cooking and stirring coconut strips in a skillet over medium heat for 4 minutes.


  • 450 g (1 lb) sweet potatoes, peeled and cut into 2.5 cm (1 inch) pieces

  • 3 ml (3/4 tsp) salt

  • 2 ml (1/2 tsp) curry powder

  • 1 ml (1/4 tsp) black pepper

  • 30 ml (2 Tbsp) lime juice

  • 20 ml (4 tsp) canola oil

  • 1/2 small jalapeño pepper, seeded and finely chopped

  • 1 small garlic glove, minced

  • 2 ml (1/2 tsp) grated, peeled, fresh ginger

  • 1 L (4 cups) loosely packed torn kale

  • 75 ml (1/3 cup) thinly sliced red onion

  • 75 ml (1/3 cup) unsweetened coconut chips, toasted


  1. Preheat oven to 220°C (425°F). Spray large rimmed baking sheet with nonstick spray.

  2. Place sweet potatoes on baking sheet. Sprinkle with 1 ml (¼ tsp) salt, curry powder, and black pepper. Lightly spray potatoes with nonstick spray and toss to coat; spread to form even layer. Roast, stirring once, until fork-tender and browned, 20–25 minutes. Let cool.

  3. Meanwhile, to make dressing, whisk together lime juice, oil, jalapeño, garlic, ginger, and remaining 2 ml (½ tsp) of salt in large bowl.

  4. Add sweet potatoes, kale, onion, and coconut chips to dressing and toss to coat. Serve at once.

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