Kale, cranberry and sweet potato salad is a collection of very healthy ingredients that will offer health benefits for you if you’re into Paleo diet plan. You really have to know how to make this one.
This dish is made with Kales, sweet potato, olive oil, lemon juice, dijon mustard, dried cranberries,, sunflower seeds, sea salt and fresh ground peppers. It is imminent that the listed ingredient are indeed healthy. Now, let’s elaborate their health benefits.
Kales is the best in diabetes prevention and healing. It also possess nutrients that boost the heart health, gives us healthy skin and hair, improves bone health, and is good for digestion. Sweet potato, also in the ingredients, is nature’s unsurpassed sources of beta-carotene, which the body converts to vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision. Olive oil that is going to be used in this cuisine prevents diabetes. The lemon juice here provides good amount of vitamin C for powered up immune system.
To prepare this cuisine simply put the sweet potatoes in a saucepan and cover with cold water. Then, add pinch of salt and bring to a boil. Reduce to a simmer and simmer until potatoes are tender, about 10 to 15 minutes. Then drain and let it cool. After that, whisk the olive oil, lemon juice, and mustard in a large bowl. Next to that, add the remaining ingredients, as well as the cooled sweet potatoes. After all this process, you can now serve your the cuisine.
This sweet potato salad is best as a side dish. You can pair it with any food you want. Some sunflower seeds give it a healthy crunch, making it both nutritious and delicious.
Paleo Kale, Cranberry, and Sweet Potato Salad
Christmas Dish: Kale, Cranberry, and Sweet Potato Salad
- 2 bunches Kale (torn into bite-sized pieces)
- 2 large Sweet potatoes (peeled and cubed)
- 3 tbsp olive oil
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1/2 cup Dried cranberries
- 1/4 cup Sunflower seeds
- Sea salt and fresh ground pepper (to taste)
Put the sweet potatoes in a saucepan and cover with cold water.
Add pinch of salt and bring to a boil. Reduce to a simmer and simmer until potatoes are tender, about 10 to 15 minutes. Drain and cool.
Whisk the olive oil, lemon juice, and mustard in a large bowl.
Add the remaining ingredients, as well as the cooled sweet potatoes.
Toss well and serve at room temperature.
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