All recipes / Kale & Sweet Potato Salad

Kale & Sweet Potato Salad

While we wouldn’t normally say salads are cozy and comforting, this Fall Salad proves us wrong. Autumn veggies are tossed with a creamy, herby ranch for a healthy dish that will keep you coming back for more.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Comfort Food Dinner Lunch Plant Milks

A fall salad sits at the center of the image, with Califia Farms Organic Almondmilk behind.

Ingredients

1 medium sweet potatoes, cubed

2 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1/4 cup Califia Farms Organic Almondmilk

1/4 cup vegan mayo

1/4 teaspoon dried parsley

1/4 teaspoon dried dill

1 teaspoon white distilled vinegar

4 cups lacinato kale, de-stemmed and chopped

1/4 cup dried cranberries

1/4 cup sunflower seeds

Directions

Preheat your oven to 400°F. On a large baking sheet lined with parchment paper, add on your sweet potatoes and toss with 1 tablespoon of extra-virgin olive oil, kosher salt and black pepper. Roast for 20 to 25 minutes until tender and crisp.

While the sweet potatoes are roasting, prepare the other salad components. In a large mixing bowl, make your dressing. Whisk together Califia Farms Organic Almondmilk, vegan mayo, parsley, dill, vinegar, remaining extra-virgin olive oil, kosher salt and black pepper.

Place the kale in the large mixing bowl with the dressing and massage for 3 to 5 minutes to soften the kale, with your hands or with tongs. Add in cranberries and sunflower seeds and toss.

When the sweet potatoes are done roasting, add those in the salad as well, toss everything to combine and serve. Enjoy!