Kale salad with sweet potato and coconut

2 - 4
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
This fall salad features a wonderful mix of flavors and textures ideal for preparing for packed lunches or for a weeknight dinner. The curry powder-spiced sweet potatoes become sweet and their edges become crisper while they roast, which creates a wonderful contrast to the fresh kale and toasted coconut flakes. Instead the flakes, you can use coconut chips, which are a snack food made from large strips of coconut that are baked until crispy. Some chips come already toasted, but if yours are not, toast them by cooking them in a skillet over medium heat, stirring often, about 4 minutes.

Ingredients

Uncooked sweet potato(es)

1 pound(s), peeled and cut into 1-inch pieces

Table salt

¾ tsp

Curry powder

½ tsp

Black pepper

¼ tsp

Fresh lime juice

2 Tbsp

Canola oil

4 tsp

Jalapeño pepper(s)

½ small, seeded and finely chopped

Garlic clove(s)

1 small clove(s), minced

Ginger root

½ tsp, grated and peeled fresh

Uncooked kale

4 cup(s), loosely packed torn

Uncooked red onion(s)

cup(s), sliced, thinly sliced

Unsweetened coconut flakes

cup(s), toasted

Cooking spray

2 spray(s)

Instructions

  1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
  2. Place sweet potatoes on baking sheet. Sprinkle with 1/4 teaspoon of 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, jalapeño, garlic, ginger and remaining 1/2 teaspoon salt in large bowl.
  4. Add sweet potatoes, kale, onion, and coconut chips to dressing and toss to coat. Serve at once.
  5. Per serving: about 1 cup