Kale & Sweet Potato Salad
It’s been a while since I last posted here – and a lot has happened behind the scenes. Between work, studies, family and taking care of my health, I’ve had to pause and give myself space to rest and reset. I’ve really missed sharing recipes and little bits of life with you, so it feels good to be back.
And what better way to return than with a comforting, colourful, and nutrient-packed dish? This Kale & Sweet Potato Salad is one of my favourites. It’s bright, full of texture, and super satisfying. It’s a bowl full of vitamins, texture, and fresh flavour – and it’s honestly one of those dishes that makes you feel good from the inside out – perfect salad for early fall.
Each ingredient brings something special – both in taste and wellness benefits:
- Kale is packed with fiber, vitamin K, and antioxidants, it supports digestion, bones and immunity.
- Sweet potatoes are a great source of complex carbs and beta-carotene – ideal for skin, vision, and stable energy.
- Edamame beans add plant-based protein, plus iron, magnesium, and folate to support muscle recovery and hormonal balance.
- Pomegranate seeds offer some sweetness and polyphenols, which support heart health and reduce inflammation.
- Walnuts are full of healthy fats and brain-boosting omega-3s.
The salad is perfect for meal prep, light lunches, or even as a colourful side when you’re hosting. It’s one of those dishes that’s as nourishing as it is satisfying – and I hope it brings a little boost to your week, too.
Let me know if you try it and thanks for still being here…
Kale & Sweet Potato Salad
Yields 6 portions as a side dish
Ingredients:
2 medium sweet potatoes, peeled and cut into your preferred size
(drizzle of olive oil, 1 tsp cinnamon, paprika, salt and black pepper)
150 g kale, chopped
1 tsp apple cider vinegar
3 celery stalks, thinly sliced
1 spring onion, finely chopped
150 g shelled edamame beans
1 apple, cubed
½ a pomegranate, deseeded
2–4 sun-dried tomatoes in oil, cubed
½ dl walnuts, chopped
Dressing:
1 tbsp mustard
1 tsp sumac
4 tbsp olive oil
Zest of 1 lemon
Juice of ½ lemon
1 small bunch of fresh dill
Salt and pepper to taste
Directions:
- Preheat your oven to 200°C. Toss the sweet potato chunks with olive oil, cinnamon, paprika, salt, and pepper. Roast until tender – around 30 minutes.
- If using frozen edamame, boil them briefly in water until soft.
- Massage the apple cider vinegar into the kale to help soften it.
- Add celery and spring onion to the bowl with kale..
- Toss in the edamame beans.
- Add apple cubes and pomegranate seeds (save a few for garnish).
- Mix all dressing ingredients together in a small bowl.
- Pour most of the dressing over the salad and mix well.
- Arrange the salad on a platter, top with roasted sweet potatoes and sun-dried tomatoes.
- Drizzle the remaining dressing over the top, and finish with extra pomegranate seeds and chopped walnuts.
Enjoy your healthy salad…
Siha Lifestyle
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