I don’t really like Kale. Its fibrous, chewy, bitter and it doesn’t blend well in my morning smoothie. So when Veggie Lisa told me she was going to make a kale salad for me, I said it sounded fine, just to be polite. Then she makes this gorgeous salad and asks me to try it. I’m always up for trying new things and I can keep an open mind, but I was SHOCKED after I tasted this dish.
Yep, just as nasty as I remember.
I’m totally kidding. I couldn’t believe that I not only loved it, once I finished it off, I wanted more! So believe me when I say, if you’re not a big kale fan, don’t let this recipe pass by until you try it! I honk the dressing is the secret to why this recipe is a game changer!
Salad Ingredients:
- 2 sweet potatoes, diced
- 2 TBSP olive oil
- salt and freshly cracked pepper
- 1 cup (dry) Israeli couscous, cooked according to package directions (also called
- pearl)
- 3 cups finely chopped kale leaves
- 1/3 cup dried low sugar cranberries
- 1/3 cup toasted slivered almonds
- 2 ounces feta cheese, crumbled
Dressing Ingredients:
- 2 TBSP apple cider vinegar
- 2 TBSP olive oil
- 2 TBSP orange juice
- salt and pepper to taste
Heat oven to 425 degrees. Toss potato in olive oil and sprinkle with salt and pepper. Roast in oven 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
