Sunday Kale Salad

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From the Modern Lunch cookbook by Allison Day: "My insurance policy for getting my greens almost every day of the workweek is making a big batch of kale salad on Sunday that's dedicated for lunches....."
I used sour cherries instead of cranberries. Loved it! I love a kale salad.
Makes 4 servings.

1 large or 2 small sweet potatoes, peeled and cut into small cubes
1 tbsp coconut oil or extra-virgin olive oil
1/4 tsp salt
1 bunch kale, tough stems removed, shredded (about 8 cups)
1/2 cup chopped walnuts or pecans
1/4 cup dried cranberries, chopped
4 servings protein of choice (chicken like from a rotisserie chicken, tuna, chickpeas, hard-boiled eggs, steak, etc.)


Balsamic vinaigrette (more than enough for the salad, yet says keep up to a week....)
In a medium-sized seal-able glass jar, vigorously shake
1/2 cup of extra-virgin olive oil
1/3 cup balsamic vinegar
1/4 cup apple cider (the juice not vinegar - I made this mistake but corrected by adding sugar)
2 tbsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
ground black pepper

Store in the fridge for up to a week. Oil might solidify once chilled, 5-10 minutes outside the fridge will liquefy it again. Shake well before use.


Preheat oven to 400. On large rimmed baking sheet, toss the sweet potato with oil and salt. Roast for 25-35 minutes until the sweet potato is tender and beginning to brown.

Add the kale to a large bowl, with roasted sweet potatoes, walnuts or pecans, and dried cranberries. Toss with desired amount of vinaigrette. Store in airtight container in the fridge for up to 4 days.

If you are taking this to go, pack a serving of salad and your protein of choice in a container. If you're eating it right away, add your protein to your serving.

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