Fall Sweet Potato & Kale Salad + Paleo Dijon Vinaigrette

Fall Sweet Potato & Kale Salad + Paleo Dijon Vinaigrette

Shivangi Rao
Course Appetizers, Vegetarian Dishes


Ingredients for Salad:

  • 2-3 sweet potatoes I use purple sweet potatoes because they’re pretty and they tend to be lower on the glycemic index, but any sweet potatoes will work!
  • 8-10 big leaves of dark green kale
  • A handful of homemade paleo candied pecans recipe below
  • 1/4 cup of high-quality sheep’s milk feta or goat cheese
  • Homemade paleo dijon vinaigrette recipe below

Ingredients for Candied Pecans:

  • 2 cups raw unsalted pecans
  • 3 tbsp high-quality maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp coconut sugar if you’re not pale, you can do 1 tbsp regular sugar

Ingredients for Dijon Vinaigrette:

  • 3/4 cup of extra virgin olive oil
  • 3 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 1 garlic clove grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Instructions to make Candied Pecans:

  • Preheat oven to 325 degrees F
  • Mix all ingredients and pecans in a mixing bowl well
  • Lay on a lined baking sheet
  • Bake for 10-15 minutes in the oven until crispy!

Instructions to make Dijon Vinaigrette:

  • Combine all ingredients into a mixing bowl
  • Whisk thoroughly until fully combined
  • Taste and adjust seasonings to your liking
  • Store in an airtight jar
  • Shake well before serving

Instructions to make Salad:

  • Chop kale into 1/2 inch pieces
  • Place in a large mixing bowl and massage 1/4 cup olive oil into leaves using your hands so they become less tough.
  • Leave in the mixing bowl for 1-2 hours.
  • Meanwhile, pre-heat oven to 400 degrees F.
  • Wash and dry sweet potatoes (skin on).
  • Place on a lined baking sheet and bake in the oven for 45 minutes or until cooked through.
  • Remove from the oven and let cool.
  • Peel skin from sweet potatoes once cooled. You can make a small incision in the skin using your knife and peel from there.
  • Chop sweet potatoes into 1/2 inch round discs.
  • After the kale has sat for a couple of hours and feels softer, place in a serving bowl.
  • Add in sweet potatoes, candied pecans, crumbled feta.
  • Pour dijon vinaigrette over it (amount of dressing should be based on how much you like!) and toss well.
  • Serve and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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