October 13, 2016
By Joanna
One of the best kale salads I've ever had.
This winter kale salad recipe hits all of the buzzwords you look for: hearty, healthy, filling, easy, and delicious. Honestly, I could go on and on! We topped finely cut kale with radicchio, roasted sweet potatoes, sunflower seeds, and your new favorite dressing, a creamy avocado mixture. This salad is perfect for lunch or as a side dish to bring to your next potluck.
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We tossed the salad with our DIY wood burned patterned spoons— bringing this salad to a party and making the spoons for a hostess gift could be a super thoughtful gift!
Easy Winter Kale Salad Recipe
This salad is hearty, healthy, filling, easy, AND delicious!
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Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Salad
Cuisine American
Servings 2
Calories 722 kcal
Ingredients
Salad:
- 1 bunch kale stems removed and finely chopped (try using 2/3 of a bunch of purple kale and 1/3 of a bunch of green kale for a colorful mix)
- 1 head radicchio cut into quarters and finely chopped
- 1 large sweet potato pre-baked (try to find a Japanese sweet potato calledSatsumaimobut any will work)
- 1/2 cup roasted and shelled sunflower seeds
Dressing:
- 2 tablespoon lime juice
- 4 tablespoons olive oil
- 1 large avocado
- 1/4 cup sour cream
- 2 tablespoons green onion chopped
- 1 teaspoon salt
- pepper to taste
Instructions
The day before you make the salad, bake a sweet potato in oven for 45 minutes at 425F. Be sure to wash the potato and poke a fewholes into it with a fork, just enough to pierce the skin. Wrap the potato in foil or place it inside a glass baking dish.If you have time,bake a couple more potatoes for future meals; they will keep in fridge for up to a week!
To make dressing, put avocado, lime juice, olive oil, and sour cream into a blender and mix until smooth. Add salt and pepper to taste and blend well. Then add the chopped green onion, but do not blend again; instead, stir it in with a fork. Store dressing in a jar in the fridge for up to 5 days.
To assemble salad, wash the kale and fold each leaf in half along stem. Cut the stem out with a knife and discard. With leaf still folded in half, slice it crosswise into thin strips and place them into a large bowl. Wash and quarter the radicchio and chop it as finely as possible, placing it in same bowl as kale. Pour two tablespoons of olive oil over the salad and toss well to coat. Sprinkle with salt and let sit for 10 minutes at room temperature.
When you are ready to serve the salad, cut the sweet potato into cubes and toss them into the salad. Plate salad and add dressing and sunflower seeds to each serving. If you want to enjoy this for lunch or dinner the next day, store the salad and the dressing two different airtight containers in the fridge and add the dressing when you’re ready to eat.
Nutrition
Calories: 722kcalCarbohydrates: 28gProtein: 14gFat: 67gSaturated Fat: 11gPolyunsaturated Fat: 13gMonounsaturated Fat: 38gCholesterol: 17mgSodium: 1249mgPotassium: 1425mgFiber: 14gSugar: 4gVitamin A: 7037IUVitamin C: 88mgCalcium: 267mgIron: 4mg
Keyword easy recipe, healthy recipe, kale, kale salad, salad
Tried this recipe?Tag @jojotastic on Instagram & tag #jojotastic!
Shop the post:Serving bowl c/o Fortessa, placemats c/o Kohl’s (similar), pour bowl from Suite One Studio.
So what do you think? Will you try out our winter kale salad recipe? Let us know in the comments!
Photography and styling by Jojotastic, assisted byGwen McKenzie. Recipe developed by Claire McAleesefor Jojotastic.
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Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.
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