Kale Sweet Potato Salad
 
Ingredients
  • Salad:
  • Salad:
  • 2 sweet potatoes, diced
  • 2 sweet potatoes, diced
  • 2 TBSP olive oil
  • 2 TBSP olive oil
  • salt and freshly cracked pepper
  • salt and freshly cracked pepper
  • 1 cup (dry) Israeli couscous, cooked according to package directions (also called pearl)
  • 1 cup (dry) Israeli couscous, cooked according to package directions (also called pearl)
  • 3 cups finely chopped kale leaves
  • 3 cups finely chopped kale leaves
  • ⅓ cup dried low sugar cranberries
  • ⅓ cup dried low sugar cranberries
  • ⅓ cup toasted slivered almonds
  • ⅓ cup toasted slivered almonds
  • 2 ounces feta cheese, crumbled
  • 2 ounces feta cheese, crumbled
  • Dressing:
  • Dressing:
  • 2 TBSP apple cider vinegar
  • 2 TBSP apple cider vinegar
  • 2 TBSP olive oil
  • 2 TBSP olive oil
  • 2 TBSP orange juice
  • 2 TBSP orange juice
  • salt and pepper to taste
Instructions
  1. Leat oven to 425 degrees. Toss potato in olive oil and sprinkle with salt and pepper. Roast in on baking sheet for 20 minutes or until browned. Cool
  2. Place kale, couscous, cranberries, almonds, feta, dressing, and potato in bowl. Toss well
  3. Serve chilled or warm. Will keep in fridge for up to 3 days
Recipe by Veggie Lisa at https://www.veggielisa.com/2016/02/10/kale-sweet-potato-salad/