Kale and sweet potato salad with cranberries and walnuts

Course Salad, Side Dish
Servings 4
Author Kim Sikora


  • 1 large or 2 small sweet potatoes
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1 large bunch kale
  • juice of ½ lemon
  • ¼ cup chopped walnuts
  • ¼ cup chopped dried cranberries


  1. Preheat the oven to 375F.

  2. Peel the sweet potatoes and dice into ½-1" cubes.
  3. On a baking pan covered with foil, mix the cubed sweet potatoes with 2 tablespoons olive oil and the teaspoon of salt.
  4. Place the baking pan in the oven and bake for 25 minutes. At the 25 minute mark, check for doneness. For added crispness (optional), increase the heat to 400 and continue to bake, checking every 5 minutes.
  5. While the potatoes are cooking, you'll attend to the kale. First, rinse it under cold water, making sure any to remove any gritty residue. Next, rip the leaves off of the stems. Do NOT chop the kale while it's still attached to the stem. You'll end up with terrible, tough stem pieces in your salad, and you don't want that!
  6. Rip the kale further into bite-sized (or smaller) pieces. You can also use a knife, but where's the fun in that?
  7. Place the kale in a large bowl. Add the remaining 1 tablespoon of olive oil and the juice from one half of a lemon, then proceed to massage. Really get your hands in there and work that kale. The more you massage it, the more tender the final result will be. I try to go for about five minutes or until the boredom is just too much to bear, whichever comes first.
  8. If your walnuts aren't pre-chopped, chop them into small, but not TINY, pieces.
  9. Same goes for the cranberries. I just run my knife over them once or twice, and we're good to go.
  10. When the potatoes are ready and crisped to your liking, toss everything into the bowl with the kale. Mix it all up to combine, and then enjoy!