Celebrate National Nutrition Month with a Nutrient-Packed Sweet Potato Kale Salad
Published
At Bastyr University and clinics, we believe that holistic health begins with proper nutrition. As part of our ongoing commitment to promoting healthy eating, we are thrilled to bring you a delicious recipe from one of our recent in-person cooking classes at Bastyr University Clinic.
Allow us to introduce the Sweet Potato Kale Salad. Packed with wholesome ingredients and bursting with flavor, this salad is a testament to the idea that healthful eating can be both delicious and satisfying.
Sweet Potato Kale Salad
Ingredients
5 oz kale
½ cup roasted sweet potatoes
½ cup diced Honeycrisp apple
¼ cup toasted nuts or seeds of choice
2 tbsp dried cranberries
For the Honey Dijon Vinaigrette
1/2 cup Simply Nature Avocado Oil
1/4 cup apple cider vinegar
2 - 4 tbsp honey
2 cloves garlic, minced
2 tbsp whole grain Dijon mustard
1 1/2 tablespoon lemon juice
1/2 teaspoon salt (plus more to taste)
pepper to taste
Method
Add all of the salad ingredients to a large serving bowl.
Add all of the vinaigrette ingredients to a high-powered blender or food processor. Blend or pulse until smooth and creamy.
Drizzle the vinaigrette over the salad, toss, and then serve. Enjoy!
Ready to get started on your journey to health and wellness? Contact your nearest clinic, to ask questions and get your first appointment scheduled. Bastyr proudly offers telemedicine and in-person appointments.
