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Christmas Dish: Kale, Cranberry, and Sweet Potato Salad

Course Appetizer, Dinner, Lunch, Salad
Cuisine Paleo
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 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)


  1. Put the sweet potatoes in a saucepan and cover with cold water.
  2. 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.
  3. Whisk the olive oil, lemon juice, and mustard in a large bowl.
  4. Add the remaining ingredients, as well as the cooled sweet potatoes.
  5. Toss well and serve at room temperature.