Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

If you’re looking for a healthy, new, and tasty salad recipe, I’d like to share this one for Kale And Sweet Potato Salad with you today!

If you’re anything like me, KALE isn’t high on the list of “must have” yummy ingredients (ha ha!). BUT…in this salad it is quite yummy (and did I mention it’s good for you?).

However… give this wonderful salad a chance, okay? Seasoned sweet potatoes (including curry powder!) are roasted, then added to a simple salad made with kale and red onion slices.

Top the simple salad with a lime, ginger, diced jalapeño, garlic and oil salad dressing that takes only a minute to make, and BOOM!  Just like that, this salad is ready to enjoy!

You will have a healthy, packed with flavor (and nutrients) salad I’m confident will surprise you with great flavor. Here’s how to make it:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Prepare The Sweet Potato

To make enough salad for three servings, you will need one half pound of sweet potatoes (approx. 1½ medium-large potatoes). Peel the sweet potatoes and discard the peels.

Cut the sweet potatoes in half, length-wise. Next you will need to cut each half cross-wise into 1″ slices, then cut each of those slices down the middle, lengthwise.

This will leave you with bite-sized “quarter” pieces of the sweet potatoes. Set them aside while you whip up the seasoning mix.

Make Seasoning Mix For Sweet Potatoes

Stir salt, curry powder, onion powder and black pepper together in a small bowl. Once combined, this will be the seasoning mix for the sweet potatoes.

Season The Sweet Potatoes

Spray a rimmed baking sheet generously with non-stick baking spray. Lay the raw sweet potato pieces out on the sheet in a single layer.

Lightly spray the sweet potatoes with more baking spray. Sprinkle the seasoning mixture evenly over the sweet potatoes, so all pieces are seasoned.

Bake The Sweet Potatoes

Bake the sweet potatoes in a preheated 425°F. oven for 20-25 minutes. Halfway through the cooking time, give them a toss, then lay them back out in a single layer and continue baking.

When done, a butter knife should be able to be easily inserted into a potato piece with no resistance! They should also be very lightly browned.

Mine usually take 20 minutes to fully roast, but times may vary based on the size of the pieces you will have used.

Once done, transfer the sweet potato pieces to a wire rack and allow them to cool completely.

Make Salad Dressing While Sweet Potatoes Cool

While the roasted sweet potatoes cool, you can quickly whip up the simple salad dressing. Place lime juice, oil, diced jalapeño, minced garlic and ginger in a small bowl.

Use a fork or whisk to fully combine these ingredients. This is the salad dressing you will use on the Kale and Sweet Potato Salad! Set aside.

Assemble The Kale And Sweet Potato Salad

When the sweet potatoes have cooled to room temperature, you can finish making the salad before serving. Place the kale, red onion and sweet potatoes in a salad bowl.

Drizzle all of the salad dressing on top, then gently toss, to coat everything with the dressing. That’s it! Now you’re ready to serve and enjoy the kale and sweet potato salad!

NOTE: The container of kale I used had small leaves. If the kale variety you’re using has large leaves, tear them into bite-sized pieces before adding them to the bowl.

Serve The Kale And Sweet Potato Salad

This salad pairs very well with just about every type of meat, from fish, poultry, pork to beef! We’ve even enjoyed it as a side salad with… Hamburgers! Yum!

The light curry seasoning of the sweet potatoes, healthy kale, and the light lime, garlic, ginger and jalapeño dressing all come together in a bright, delicious salad!

If you choose not to eat meat, then this salad would be a lovely main dish, too! You might adjust the total serving size to serve two, rather than three portions, as written.

I hope you’ll take the opportunity to try this dish, even if you dislike kale! It has great flavor, besides the fact your home will smell great while the potatoes roast!

Thanks for taking the time to stop by today. I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic tasting salads you can check out, including:

• Spinach Pear Salad
• Nanci’s 4-Bean Salad
• Tuna Pasta Salad
• Potato Salad

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Recipe Adapted From: “Year-Round Fresh”, page 184, published by WW International, Inc. in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Kale And Sweet Potato Salad

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

Category: Salad

Cuisine: All Cuisines

Keyword: kale and sweet potato salad

Servings: 3

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

• ½ pound sweet potatoes , peeled, cut in 1" quarters
• non-stick cooking spray for baking sheet and sweet potatoes
• ½ teaspoon kosher salt
• ¼ teaspoon curry powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon ground black pepper
• 2 cups fresh kale torn or in small leaves
• ¼ cup red onion (cut in thin slices)

For Salad Dressing:

• 1½ Tablespoons fresh lime juice
• 2½ teaspoons canola oil or other neutral oil
• ¼ small fresh jalapeño seeded, finely diced
• ½ small garlic clove minced
• ¼ teaspoon fresh ginger peeled/ finely grated

US Customary - Metric

Instructions

1. Preheat oven to 425℉. Generously coat large baking sheet with non-stick cooking spray.

2. Peel sweet potatoes. Cut in half, length-wise. Slice each half cross-wise into 1" half circles, then cut each slice in half, into wedges, Set aside.

3. Stir salt, curry powder, onion powder and black pepper together in a small bowl.

4. Lay sweet potatoes in a single layer on prepared baking sheet. Lightly spray sweet potatoes with baking spray. Sprinkle potatoes with spice mix.

5. Bake at 425°F. for 20-25 minutes. Halfway through cooking, give them a toss, then put back in single layer; continue baking. When done, potatoes will be lightly browned. A knife can be inserted into potatoes with no resistance! Transfer potatoes to a wire rack; cool completely.

6. Whisk lime juice, oil, jalapeño, garlic and ginger in bowl, until fully combined.

7. Put kale, red onion and sweet potatoes in salad bowl. Drizzle with salad dressing. Toss gently, to coat everything with dressing. Serve! NOTE: If kale you're using has large leaves, tear them into bite-sized pieces before adding.

Nutrition Facts

Kale And Sweet Potato Salad

Amount Per Serving (1 (1/3 of total))

Calories 120 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 475mg21%

Potassium 448mg13%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 4g4%

Protein 3g6%

Vitamin A 15215IU304%

Vitamin C 47mg57%

Calcium 143mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy Bacon Lover’s Spinach Salad for two! Baby spinach leaves topped with hard-boiled eggs, red onion, crisp bacon, and warm bacon dressing!

I really love a good spinach salad… do you? Today I want to share a great recipe for a Bacon Lover’s Spinach Salad. I called it that, because, between the abundance of crispy crumbled bacon ON the salad, there is also a warm bacon dressing that is poured OVER the salad when serving. If you LOVE BACON and enjoy spinach salads like I do, then this simple, flavor-packed salad will be a big hit.

The recipe as written makes two servings, and can be used as a side salad for a variety of entrees. Hard-boiled eggs on top add wonderful protein to the salad, so it can be a delicious main dish salad if you choose to enjoy it that way, as well. With just a bit of prep ahead of time, this delicious salad can be ready to enjoy! Let me show you how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First!

You will need to have two hard-boiled eggs cooked and cooled for this salad. Get them ready first using your favorite method, so they will have time to cool, peel, and slice before adding to the salad. I usually cover them with water in a saucepan, and bring them to a boil, cooking them for 22 minutes total, from start to finish.

You will also need cooked, crispy crumbled bacon for the salad. You can also pre-cook this ingredient or make this while the eggs are cooking, if more convenient time-wise. I usually cut the bacon into small pieces with either a knife or kitchen scissors. Cook the bacon in a large skillet until very crispy. It cooks much faster when pre-chopped into small pieces!

Once the bacon is cooked and crispy, remove it to paper towels to cool. Set aside a generous Tablespoon of the bacon crumbles to add to the warm bacon dressing later, keeping the rest set aside for the salad itself.
NOTE:  LEAVE 1 Tablespoon of the bacon grease in the skillet for the salad dressing (discard the rest).

Prepare The Warm Bacon Salad Dressing

In the same skillet, cook the chopped red onion in the reserved Tablespoon of bacon grease for 3-4 minutes on medium heat. Stir occasionally until done. Add apple cider vinegar, maple syrup, water, black pepper and Dijon mustard to the red onion mixture, and stir, to combine.

Cook for approx. 3-4 minutes on medium heat, stirring occasionally. The dressing will thicken very slightly as the water cooks away. During the last minute of cooking, add the reserved 1 Tablespoon of the crumbled crisp bacon to the salad dressing. Make sure the salad dressing is served warm! TIP: Build the salad while the bacon dressing is heating!

Prepare The Bacon Lover’s Spinach Salad For Two

Line each plate with baby spinach leaves. Evenly distribute thin slices of red onion, and the remaining bacon crumbles to each salad. Slice each hard-boiled egg, and decoratively fan them out on top of each serving.

Spoon the warm bacon dressing over the top of each salad, and then you’re ready to enjoy this delicious dish for two. I think you will love the bacon flavor that shines in this simple, but absolutely yummy salad!

The warm bacon dressing really MAKES this salad, in my opinion! Don’t leave it out! The crispy bacon pieces, combined with warm salad dressing, the tang of the red onions, and the creamy hard-boiled eggs provide taste, texture, protein, and color for this simple salad. It’s so very good!

I truly hope you enjoy this Bacon Lover’s Spinach Salad. The recipe can be easily doubled, and is sure to be a favorite! Thanks for stopping by… come back soon.

Looking For More SALAD Recipes?

You can find all of my SALAD recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

• Spinach Pear Salad
• Thanksgiving Salad
• Broccoli Salad
• Grilled Chicken and Spring Greens with Raspberry Balsamic Dressing

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original recipe source: unknown (found a handwritten recipe card-no source noted- in a really OLD recipe box.)

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Bacon Lover's Spinach Salad

Prep Time

25 mins

Cook Time

4 mins

Total Time

29 mins

 

Enjoy Bacon Lover's Spinach Salad for two! Baby spinach leaves topped with hard-boiled eggs, red onion, crisp bacon, and warm bacon dressing!

Category: Salad/Side Dish

Cuisine: American

Keyword: Bacon lover's spinach salad

Servings: 2

Calories Per Serving: 407 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 slices bacon cooked crisp, crumbled, divided use
• 2 large eggs hardboiled
• 4 cups fresh baby spinach
• ¼ medium red onion divided use *SEE NOTE*
• 1 Tablespoon bacon grease
• 1½ Tablespoons apple cider vinegar
• 1½ teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 2 Tablespoons water
• ¼ teaspoon ground black pepper

US Customary - Metric

Instructions

Prep:

1. Hard boil the eggs. Let cool, then peel. Cook bacon in large skillet until very crispy. It cooks much faster chopped into small pieces! Once the bacon is crispy, remove to paper towels to cool. Set aside a generous Tablespoon of bacon crumbles to add to warm bacon dressing later, keeping the rest set aside for the salad itself. NOTE:  LEAVE 1 Tablespoon of the bacon grease in the skillet for the salad dressing (discard the rest).

Make Bacon Dressing:

1. Cook chopped red onion in reserved Tablespoon of bacon grease in skillet 3-4 minutes on medium heat. Stir occasionally. Add apple cider vinegar, maple syrup, water, black pepper and Dijon mustard; stir to combine. Cook 3-4 minutes on medium heat, stirring occasionally. Dressing will thicken slightly as water cooks away. During last minute of cooking, add reserved Tablespoon of crumbled crisp bacon to salad dressing. Dressing is served warm.

Build Salad:

1. Line plates with baby spinach. Evenly distribute thin slices of red onion and remaining bacon crumbles over spinach. Slice each hard-boiled egg into thin rounds, and decoratively fan slices out on top of each serving. Spoon warm bacon dressing over the top of each salad, serve and enjoy!

Recipe Notes

NOTES:

• Use one thin round slice of red onion to garnish salads. Cut the round slice in half, and use one half of the slice (separated) to garnish each salad.
• Chop the remaining red onion (approx. 1/8 cup) to use in the warm bacon salad dressing.

Nutrition Facts

Bacon Lover's Spinach Salad

Amount Per Serving (1 (1/2 of total))

Calories 407 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 12g75%

Cholesterol 229mg76%

Sodium 538mg23%

Potassium 533mg15%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 5g6%

Protein 15g30%

Vitamin A 5896IU118%

Vitamin C 18mg22%

Calcium 95mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

Do you enjoy a cold, crisp and crunchy coleslaw? We do, especially during the warm Spring and Summer months. Coleslaw is one of those easy side dishes that just seems to compliment sandwiches, burgers, fried chicken, and other main dishes. This recipe only has 4 ingredients (plus dressing), and is super simple to make.

I’ve posted a couple other coleslaw recipes here on the blog in the past, including Purple Coleslaw and Pineapple Peanut Coleslaw. Each one is unique and delicious side salad.

Today’s poppyseed apple raisin coleslaw is one I created, after my husband came home from our local Farmer’s market with a big purple cabbage in tow. I asked him to bring home a couple veggies that I could have around to use for our dinners. He surprised me with a head of purple cabbage (did NOT expect that!). After straining my brain as how to use it, I decided to create something new.

Let me tell you… this turned out to be a great tasting coleslaw. Crunchy from cabbage and carrots, slightly tart/crisp from Granny Smith apples, and chewy sweet from plump raisins, this is a coleslaw you’ll enjoy! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Plump Those Raisins!

Many, many years ago I learned a little tip to help plump up raisins. When I make this coleslaw, I simply soak the raisins while I am doing the prep work on the other ingredients. It plumps them up a bit, and I feel it makes them more juicy. It doesn’t take any more time to do this step, if you let them soak while you grate and chop the cabbage, apples and carrots.

Place the raisins into a medium bowl, and cover them completely with boiling water. Let them sit, undisturbed, while you chop the apples and carrots, and grate the cabbage (takes about 10 minutes). When done, place the raisins in a strainer and drain off the water, before adding to the coleslaw.

Prepare The Poppyseed Apple Raisin Coleslaw

Grate the cabbage into a large mixing bowl. You can do this using a box grater, or a food processor with a grating disc/blade. For this recipe (making 4-5 servings) you will need 3 cups of grated cabbage.

Slice and chop the peeled carrot into small bite-sized pieces. Do the same with the Granny Smith apple, BUT LEAVE THE PEEL ON THE APPLE. It adds a pop of green color to the salad. Granny Smith apples also lend a slight tartness and crisp bite to the coleslaw, which is a great contrast to the sweet, chewy raisins.

Pour poppyseed dressing over the coleslaw ingredients, and toss gently to fully coat the salad. I used my homemade poppyseed dressing, which tastes delish, but any store-bought poppyseed dressing will taste great, too!

Chill Then Serve The Poppyseed Apple Raisin Coleslaw

After the poppyseed apple raisin coleslaw (dressing and slaw) is fully combined, cover the bowl, and refrigerate the coleslaw for at least one hour, or until well-chilled, for best flavor.

Poppyseed apple raisin coleslaw is best served cold, so if you can chill it longer, go for it (up to 6 hours). When ready to serve the coleslaw, give it a quick stir, transfer the salad to a nice serving bowl (if desired), and dish it up. I think you will be surprised how delicious it is!

When I first made this and told my husband what ingredients were in the coleslaw he gave me “THAT LOOK”. He said he would try “a tiny bite”, but that he “didn’t think he would like it”. Well… he was being honest with me, but he was wrong. He LOVED it, and told me he was surprised at how good it was. YEP. It tastes great!

Hope you have the opportunity to make this dish for yourself or for those you love. It’s quick and easy to make, and is a colorful, delicious side dish, that will pair well with a number of lunch or dinner dishes! Have a great day, friends.

Looking For More Side Dish Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes for side dishes, including:

• Broccoli Salad
• Fried Cabbage with Bacon, Onion and Garlic
• Potato Salad
• Hawaiian Macaroni Salad
• Thai Coleslaw In Peanut Sauce

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Poppyseed Apple Raisin Coleslaw

Prep Time

10 mins

Cook Time

0 mins

Refrigeration (inactive prep time-minimum)

1 hr

Total Time

1 hr 10 mins

 

Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

Category: Salad/Side Dish, Vegetables

Cuisine: All Cuisines, American

Keyword: poppyseed apple raisin coleslaw

Servings: 4

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 cups grated purple cabbage
• 1 medium carrot , peeled, sliced & chopped
• ½ large Granny Smith apple , unpeeled, sliced & chopped
• ½ cup raisins
• ⅓ cup poppyseed dressing

US Customary - Metric

Instructions

1. Place raisins in a medium bowl; cover completely with boiling water. Let sit, undisturbed, while you prep other ingredients (about 10 minutes). When done, place raisins in a strainer to drain.

2. Grate cabbage into a large bowl. Slice and chop peeled carrot into small bite-sized pieces. Do the same with the apple, BUT LEAVE THE PEEL ON.

3. Add apples, carrots and raisins to slaw. Pour poppyseed dressing over coleslaw; toss gently to coat ingredients.

4. Cover bowl, and refrigerate coleslaw for at least 1 hour, or until well-chilled, for best flavor. This is best served cold; you can chill it for up to 6 hours. To serve, give coleslaw a quick stir, transfer to a serving bowl (if desired), and dish it up. Enjoy! Cover/refrigerate leftovers for up to 2-3 days.

Recipe Notes

NOTE: Caloric calculation was made based on 4 total servings. Caloric calculation for this salad does NOT include poppyseed salad dressing, as homemade or store bought versions may vary quite a bit in calorie count.

Nutrition Facts

Poppyseed Apple Raisin Coleslaw

Amount Per Serving (1 g)

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 34mg1%

Potassium 390mg11%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 6g7%

Protein 2g4%

Vitamin A 3308IU66%

Vitamin C 41mg50%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!