This Kale Sweet Potato Salad is like no other kale salad you've ever tried! It's full of flavor and tasty textures, yet still super healthy! It's gluten free, vegan and bursting with vitamins and antioxidants!
Toss the sweet potatoes and garlic with the olive oil, turmeric, salt, pepper and ground ginger.
Spread into an even layer on a baking sheet.
Place in the oven and roast for 15 minutes.
In a large bowl, toss the baby kale, cabbage and red onions with the almond butter dressing.
Divide the tossed salad between four bowls.
Top with the roasted sweet potatoes, almonds, avocado and diced apples.
Greens: Traditional kale can be chopped and used instead of baby kale, or other greens such as spinach, arugula or mixed baby greens can be used in place of kale.
Added protein options:
For a plant based protein, I recommend adding chickpeas to the salad. Nutritional information for adding chickpeas, as well as instructions for roasting them (if desired) are in the post above.
For a meat based protein, I recommend adding roasted chicken to the salad. Nutritional information for adding chicken, as well as instructions for how to season and roast the chicken with the sweet potatoes, are in the post above.