Kale Sweet Potato Salad
- 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
- 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
- Place kale, couscous, cranberries, almonds, feta, dressing, and potato in bowl. Toss well
- 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/
3.5.3208