| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 171 | 9g | 2g | 21g |
| sugars | fibre | protein | salt |
| 9g | 3g | 5g | 0.31g |
Why I Love Australian Kale and Sweet Potato Salad with Lemon Vinaigrette
One of my all-time favorites, among the smorgasbord of dishes I have relished and cherished, is the Kale and Sweet Potato Salad with Lemon Vinaigrette, an Australian recipe that captures the essence of simple, yet profoundly delicious flavors. It’s an exciting culinary journey that melds earthy kale with the subtly sweet hum of sweet potatoes, paired with a bright and tangy lemon vinaigrette – a symphony of tastes that is truly delightful.
The Inspiration Behind the Recipe
My motivation for this dish came from the hallowed halls of chefdom. A gifted chef from Melbourne, famed for his fusion of local Australian ingredients with international flair, is the source of this inspiration. While not specifically mentioning this exact dish, his focus on emphasizing the natural flavors in simple, high-quality ingredients provided the impetus to try my hand at this dish.
A Flavourful Collaboration
The Australian-inspired Kale and Sweet Potato Salad with Lemon Vinaigrette is reminiscent of warm, comforting winter dishes from my Irish grandparents, while also borrowing from the earthy, wholesome flavors of New England. It bears a particular resemblance to the classic Colcannon – a warming dish native to Ireland that blends creamy mashed potatoes with kale or cabbage. This common thread displays a shared culinary affection for texture, flavor, and comfort across continents.
Pair this salad with a lovingly-grilled piece of fish or lean chicken breast for a balanced, fulfilling meal. The brightness of the lemon and the hint of sweetness from the salad perfectly complement the savory proteins.
A weekend family lunch, a quiet dinner with my fiancee Laura or just a simple refreshing midday meal with my little boy, this Kale and Sweet Potato Salad with Lemon Vinaigrette manages to cater to every occasion with splendid versatility!
What You’ll Need
- 1 large sweet potato, peeled and diced into 1 inch pieces
- 8 cups of fresh kale, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
- 1 clove of garlic, minced
- 2 tablespoons of honey or maple syrup
- Salt and pepper to taste
- 1/3 cup of pumpkin seeds
- 1/2 cup of dried cranberries
- 1/2 cup of feta cheese, crumbled
Method
Step One
Preheat your oven to 200 Celsius or around 400 Fahrenheit. Spread your diced sweet potato on a baking sheet. Drizzle 1 tablespoon of olive oil over the sweet potatoes, and sprinkle salt and pepper to taste. Bake these in the oven for about 20-25 minutes or until they are tender and lightly browned.
Step Two
While the sweet potatoes are roasting, start preparing the kale. Rinse the kale under cold water and thoroughly drain it. Chop the kale into bite-sized pieces and set aside.
Step Three
Next, prepare the lemon vinaigrette. In a small bowl, combine the remaining 1 tablespoon of olive oil with the lemon juice, lemon zest and minced garlic. Add honey or maple syrup, and salt and pepper to taste. Whisk these ingredients together until they are well combined.
Step Four
In a large bowl, combine the roasted sweet potatoes, fresh kale, dried cranberries, pumpkin seeds and crumbled feta cheese together. Pour the lemon vinaigrette over the salad and toss everything together until it’s well mixed.
Step Five
Finally, serve your Kale and Sweet Potato Salad with Lemon Vinaigrette immediately, and enjoy this healthy and delicious meal!
