Roasted Balsamic Kale and Sweet Potatoes

A few cool evenings may be indicating a change of seasons. It is finally comfortable enough to warm up the oven for a few new recipes. Kale is a super food and the vitamin K won’t be affected if you bake it. Adding in the anti-oxidant rich sweet potato makes a delicious fall salad packed with nutrients.

Roasted Balsamic Kale and Sweet Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Nutritional and delicious warm salad that is quick and easy.


  • 4-5 washed, peeled and cubed sweet potatoes
  • 1 bundle of rinsed, dried and de-stemmed kale
  • 1 chopped shallot
  • 4 crushed garlic cloves
  • ½ lemon, juiced
  • ¼ c. balsamic vinegar
  • ¼ c. olive oil
  • salt, pepper, thyme


pre-heat oven to 350°
  1. Make a kale leave rub from the balsamic vinegar, oil,  and lemon in a small bowl.
  2. Rub the kale leaves, and then add the sweet potatoes and place in 2 shallow baking pans.
  3. Add the shallot, garlic, seasonings and hand toss to coat everything.
  4. Place the pans in the middle of the oven to prevent the kale from burning.
  5. After 10 minutes at 350°, flip everything over with a spatula and lower the heat to 325°.
  6. Roast another 25 minutes, tossing occasionally until the sweet potatoes are soft.
  7. Top with toasted pepitas and Dairy-free Sour Cream.

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