I’m not a huge kale salad fan, I’m not sure but this might be blasphemous coming from a dietitian. Since kale packs so many nutrients I decided to finally cave and try the massaged kale salad. If this sounds weird- “massaging” greens, it’s actually not at all… basically you are just using your hands to toss a salad and make sure the leaves are equally coated. The salad will be more flavorful overnight so this is a great make ahead meal- I would advise at least making the sweet potato ahead of time. I made this recipe a while ago and just typing this up makes me want to buy kale and make it again ASAP so that’s happening! This is also a good recipe for any summer picnics and parties- I love having options to make the day before that don’t get gross in the fridge overnight. 
Ingredients:
2 sweet potatoes
2 tsp olive oil
10 oz kale
1 small red onion
2 TBSP olive oil
1 tsp salt
1 TBSP garlic powder
1 TBSP white balsamic
1 TBSP maple syrup
1 TBSP lemon juice
1 TBSP Worcestershire sauce
Directions:
- Chop sweet potatoes into small pieces, coat with 2 tsp olive oil, and roast at 400 degrees for about 30 minutes
- While the potatoes are cooking take the kale off the stems and chop it to more bite sized pieces into a large bowl
- Add 2 TBSP olive oil and salt to the kale, massaging it into the leaves
- Dice red onion and add to kale
- Combine garlic powder, white balsamic , maple syrup, lemon juice, and Worcestershire sauce to make a dressing
- Once the potatoes are cooked and cooled, add them to the kale bowl with the onions
- Add dressing and toss gently, serve cold
Do you like kale? Prefer it raw in salad or cooked??
