Kale salad with sweet potato and coconut
2
Points®
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
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
½ small, seeded and finely chopped
Garlic
1 small clove(s), minced
Fresh ginger
½ tsp, grated and peeled fresh
Kale
4 cup(s), loosely packed torn
Red onion
⅓ cup(s), sliced, thinly sliced
Unsweetened coconut flakes
⅓ 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
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