Description
Juicy blueberries, rich kale, and crisp roasted sweet potatoes topped with a fresh blueberry vinaigrette
Ingredients
Scale
- 1–2 bunches purple kale (or any kale or green)
- 1 medium sweet potato
- 2–4 T Avocado oil
- 11–18 oz blueberries
- 1 bunch green onions
- ½ oz fresh mint (sorry, only fresh will do!)
- Salt and pepper to taste
- feta cheese to taste (optional)
- Vinaigrette
- ¼ c blueberry jam (optional, you can use the fresh pureed blueberries)
- 1 T white wine vinegar
- 1T balsamic vinegar
- ¼ c avocado oil
- salt and pepper to taste
Instructions
- Rinse kale and tear leaves away from stems, pat dry, chop into bite size pieces
- Peel and dice sweet potato into bite size pieces (my kids like them small), add to large bowl
- Coat sweet potato in avocado oil, spread on a rimmed baking sheet lined with parchment. Season with salt and pepper as desired
- Roast sweet potato on 425 until tips are caramelized and it is tender, remove from oven
- While sweet potato is roasting, heat a sauté pan over medium heat, add 1-2 T avocado oil to pan and add kale. Add a pinch of salt and pepper, sauté using tongs until kale is tender and bright green (try it!)
- Add kale to the large bowl (or keep separate if everyone wants to build their own salad)
- chop mint and green onion, add to bowl
- Add sweet potato to bowl when it has finished roasting. Mix everything
- Make the vinaigrette: add blueberry jam (or puree ½ c fresh blueberries), vinegars, and avocado oil to a small, sealable container. Add salt and pepper to taste. Shake! Taste it, adjust to your taste! (need more sweet, add more blueberry, want more zing, add more vinegar, too much zing, add more avocado oil)
- Serve as desired (either warm or chilled)! I like to assemble the sweet potato, kale, green onion, and mint together then add the desired blueberries, feta and vinaigrette for each person
- Want some protein? This pairs well with chicken or bacon!
- For kids, start with sweet potato, blueberries, and mint, add really small pieces of kale and green onion (or puree kale and green onion with the vinaigrette)
Notes
If you are not ready for kale, try spinach! If using spinach, use raw–don’t sauté. This really works with any green, you can use your favorite–but try to stay with the darker, more nutrient rich greens–not iceberg lettuce!
Whole30, Dairy free: omit the feta
- Prep Time: :10
- Cook Time: :20
- Category: Savory
- Method: Sauté + Roast
- Cuisine: American
Keywords: blueberry kale sweet potato salad with blueberry vinaigrette
