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Kale Salad with Crispy Sweet Potato Croutons

Ingredients

  • fennel
  • Chopped kale
  • Arugula
  • Juice of 1 lime
  • Olive oil, a drizzle (balsamic or avocado oil-based work great)
  • Sea salt & freshly cracked black pepper
  • Mixed nuts and seeds (sunflower, pumpkin, almonds — whatever you’ve got!)
  • Green Goddess dressing try my Green Goddess with a Kick
  • 1 medium Sweet potato peeled and cubed
  • Olive oil for the roasted sweet potatoes
  • Sea salt for the roasted sweet potatoes
  • Toasted nuts and seeds, to garnish

Instructions

  1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and a sprinkle of sea salt. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 20–25 minutes, flipping once halfway through, until golden brown and crisp on the edges. Set aside to cool slightly.

  2. Toss the greens: In a large bowl, mix together sliced fennel, kale, and arugula. Add lime juice and olive oil, and season generously with salt and pepper. Toss until everything is glistening and well combined.

  3. Dress the plate: On your serving platter, smear a generous layer of Green Goddess dressing — make it swoopy and beautiful!

  4. Assemble the salad: Pile your dressed greens high on top of the Green Goddess swoosh.

  5. Add toppings:Sprinkle the roasted sweet potatoes over the salad. Finish with a hearty handful of mixed nuts and seeds.

  6. Drizzle + serve:Top with another swirl of Green Goddess dressing for good measure and serve immediately.

Recipe Notes

You'll need:

  • Large mixing bowl
  • Serving platter or shallow bowl
  • Knife and cutting board
  • Baking sheet + parchment paper
  • Spoon or spatula
  • Salad tongs (or clean hands!)

To Serve:

Fresh, bold, and full of life - this salad is perfect as a light lunch or a standout side dish. Serve it solo or pair it with your favorite protein for a more filling meal.