Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, November 7, 2012

Kale Sweet Potato Salad

A colorful, autumnal vegetable dish! This Kale Sweet Potato Salad is a perfect side, or make it into a light entree with some added goat cheese and chopped nuts.

The Nutrition Rundown: Kale packed with vitamin K and calcium is paired with vitamin A-rich orange sweet potatoes for a bone-building, immunity boost...just when you need it most to stay strong and fight germs this winter!

Kale Sweet Potato Salad
Serves 4
1 large sweet potato, peeled and cubed
2 Tbs olive oil, divided
2 bunches kale, stems removed, chopped into thin strips
¼ medium red onion, small diced
2 tsp crushed red pepper flakes
3 Tbs red wine vinegar
2 tsp honey
Salt and pepper
  1.  Heat 1 Tbs olive oil in large skillet over medium heat. Add potato and cook until sides brown and tender, about 8 minutes. Remove from heat. Add kale and toss together to slightly wilt leaves.
  2. In large bowl, whisk onion, red pepper, vinegar, honey, salt and pepper together. Drizzle in remaining 1 Tbs olive oil while continuing to whisk.
  3.  Add warm kale and potatoes to dressing and toss together. Refrigerate 15-20 minutes and serve chilled or at room temperature. 

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