Spiced Sweet Potato and Kale Salad
The sweet potatoes are smokey and full of flavor and the salad is packed with protein. Plus, it's entirely gluten-free!
Make This Recipe
- 2 sweet potatoes, cubed small
- 1 1/2 tabspoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 5 oz package, baby kale
- 2 Eggland's Best Hard-Cooked Peeled Eggs
- 1/2 avocado
- 1 radish
- 1/3 cup feta
- 1/4 cup pistachios
- 1/2 cup olive oil
- 3 cloves garlic
- 1/2 lemon, squeezed
- salt and pepper to taste
Preheat oven to 375 degrees.
Cut the two sweet potatoes into small 1/4 inch pieces.
Put sweet potatoes onto a sheet pan and drizzle with olive oil.
Sprinkle with cumin, cinnamon and one teaspoon of salt.
Roast sweet potatoes for about 20-25 minutes or until tender. Set aside.
In a large bowl add kale, 1/2 tbsp of olive oil and a sprinkle of kosher salt. Rub the kale in between your fingers and rub in that oil. This helps tenderize the kale.
Add all other toppings to the salad including the roasted sweet potatoes.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||7 g|
|Dietary Fiber||4 g|