Thursday, January 08, 2015

Shredded Kale, Sweet Potato and Beet Salad with Cilantro Lime Dressing

Kale salad is definitely a family favourite over here. Even though this recipe takes a little extra preparation, I did enjoy the addition of the roasted vegetables, as they make this salad a little heartier. 

The lime cilantro dressing is nice and fresh with a bit of sweet.  As I have mentioned before, cilantro plays a important role in removing heavy metals and other toxins from our bodies.  It is also high in folic-acid, vitamin C and A. Although my girls definitely prefer my Maple Balsamic Dressing they did enjoy this one as well.  We hope you do too.

For the Salad:
  • 4-5 cups shredded kale
  • 1 medium size sweet potato, peeled and diced
  • 2 beets, peeled and finely diced
  • 1/2 tablespoon olive oil
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
For the Dressing:
  • 1 juiced lime
  • 1/3 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey or maple syrup

  1. Preheat oven to 400 F.
  2. In an oven safe dish add beets and coat with a little olive oil. Roast for 10 minutes.  In the mean time coat the sweet potatoes with olive oil.
  3. Add sweet potatoes to beet dish and roast another 20 minutes or until at desired consistency.  Set aside.
  4. Combine all remaining salad ingredients and add roasted beets and sweet potatoes.
  5. Puree all dressing ingredients.  The dressing can be added ahead of time to allow the kale to break down or set aside and use as desired.

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