This Clean Eating kale salad recipe is perfect for either fall or Christmas time and is nice enough for a large gathering and easy enough for a week night meal. Sometimes I turn it in to a complete meal by serving it with a simple chicken breast.
Christmas is getting close, so I thought it would be more fun to post some festive recipes, like this one that would be fabulous on your Christmas Day dinner table. I say that because pomegranates are more affordable and accessible this time of year. Plus, look at those colors. A red and green salad is perfect for the holiday season.
This kale salad with maple almond dressing is so dang tasty. I know; I know; some of you out there say kale and tasty should not be in the same sentence together (at least that is what my husband says), and others are convinced that kale is a fad, that will soon go away…Well, I don’t know about being a fad, but I hope it doesn’t go away, and for those of you that don’t think kale can be tasty – I dare you to try this salad. You might just change your mind. I have an aunt, that believes sugar cookies are a perfectly acceptable dinner (are they not?), and liked this salad – so I am not making this stuff up :).
This salad is packed with all sorts of delicious and highly nutritious ingredients. First, we start with nutrient-rich kale, then add nutrient-dense roasted sweet potatoes (technically yams), top that with antioxidant rich pomegranate seeds, tangy goat cheese, crunchy walnuts, and finger-licking-good maple almond dressing. Is your mouth watering yet? Mine is. Plus, it looks so pretty – I love eating pretty food :).
Here are some tips and tricks to for making this salad:
- Regular kale is probably healthier because it has more fiber than baby kale, but it is more bitter, but it does hold up to dressing better. So sometimes I use baby kale instead of regular kale in this recipe. It just depends on what mood I’m in and what looks good at the store.
- If you use baby kale, don’t pour it over and marinade it or else it will get soggy.
- Technically what most people call sweet potatoes are really yams, so you may want to specify this on your shopping list, or your husband may come home with real sweet potatoes, which are white, not orange and definitely not what you were probably expecting (just speaking from personal experience. . .)
- Pomegranates are a huge pain to seed, so you may want to save yourself some work and, if it’s an option, buy some that are seeded already. Places like Costco has little packages of them during the holidays.
- I often substitute the walnuts with pecans.
I believe that health is more than just eating healthy. I believe in health from a holistic point of view and believe physical health is just as important as phycological, emotional, and spiritual health. January tends to be a time when people focus a little bit more on physical health (which is always a good thing), so I like to take a little bit of extra time during the month of December to focus on my spiritual health.
For me, it means becoming closer to God by reading scriptures, praying, serving others, and listening to uplifting music. I encourage all of you to focus a little more on your own spiritual health this month (it’s one of the reasons I love this time of year), whatever that means to you…take a couple extra minutes to meditate, pray, serve others, attend a spiritual service, or whatever else makes you feel spiritually connected.
One thing I did was to see a local production of A Christmas Carol with my daughter. It was fantastic and it really brought it home to me about what the holidays are all about and how I need to be trying harder to be making a real difference in the lives of others. I would love to know if you’ve done anything this season to help you feel more spiritually connected please comment below and let me know!
I would love to know if you make this Clean Eating kale salad and what you occasion you make it for. Please comment below and let me know. Happy Holidays!
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I love the sweet and tangy variety in this Clean Eating kale salad recipe. My favorites are the roasted sweet potatoes, goat cheese, pomegranates, goat cheese and walnuts. The maple walnut dressing helps pull it together.
For the Salad
- 1 Tbsp coconut oil (melted)
- 1 small onion (minced)
- 2 medium sized sweet potatoes (peeled and chopped into bite sized pieces)
- 6 cups kale
- 2 ounces goat cheese
- 1/4 cup pomegranate seeds
- 1/3 cup chopped Walnuts
For the Dressing
- Preheat the oven to 425 degrees
- Toss the sweet potatoes and onions with the melted coconut oil, spread onto a baking sheet and bake 20-30 minutes until potatoes are fork tender
- Combine all of the ingredients together for the salad dressing in a blender, and blend until smooth
- Pour the dressing over the kale and coat well. Allow the kale to marinade in the fridge for 1 hour (kale is very fibrous and is taste better if it has been marinading for a little while)
- Once the kale is done marinading, add the remaining ingredients to the salad and enjoy