Creamy Kale and Arugula Salad with Roasted Sweet Potato (Edit recipe)

5 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	577
Fat:	34 g
Carbohydrates:	51 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	898 mg
Fiber:	16 g
Sugars:	13 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 2

Ingredients

1 whole Sweet Potato, (for the sweet potato)
1 Tbsp Coconut Oil, melted (for the sweet potato)
1/2 tsp Sea Salt, (for the sweet potato)
1/4 tsp Black Pepper, (for the sweet potato)
1/4 tsp Chili Powder, (for the sweet potato)
1/4 tsp dried Oregano, (for the sweet potato)
1/2 whole Avocado, 1/4 cup smashed (for the dressing)
1/2 cup Coconut Milk, (for the dressing)
1 Tbsp Lemon Juice, (for the dressing)
1/2 tsp Apple Cider Vinegar, (for the dressing)
2 clove Garlic, chopped (for the dressing)
1 Tbsp Chives, fresh (for the dressing)
1 Tbsp fresh Dill, (for the dressing)
1/4 tsp dried Oregano, (for the dressing)
1/4 tsp Black Pepper, (for the dressing)
2 cup Kale, de-stemmed and thinly sliced (for the salad)
2 cup Arugula, (for the salad)
1 cup Red Cabbage, shredded (for the salad)
1/4 cup Red Onion, sliced (for the salad)
1 whole Granny Smith Apple, cored and sliced (for the salad)
1/4 cup Almonds, chopped (for the salad)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425. Cut your sweet potato into bite-size cubes and toss in coconut oil and seasonings. Roast for 20-25 minutes.
While the potatoes are roasting combine all of the dressing ingredients in a small food processor or blender and blend until smooth.
In a large bowl combine the kale, arugula, cabbage, almond, sliced onion, and apple. Toss with the creamy dressing and then top with roasted sweet potato and serve.