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Christmas Dish: Kale, Cranberry, and Sweet Potato Salad
Prep Time 20 minutes
Total Time 20 minutes
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2
bunches
Kale
(torn into bite-sized pieces)
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2
large
Sweet potatoes
(peeled and cubed)
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3
tbsp
olive oil
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1
tbsp
Lemon juice
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1
tsp
Dijon mustard
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1/2
cup
Dried cranberries
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1/4
cup
Sunflower seeds
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Sea salt and fresh ground pepper
(to taste)
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Put the sweet potatoes in a saucepan and cover with cold water.
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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.
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Whisk the olive oil, lemon juice, and mustard in a large bowl.
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Add the remaining ingredients, as well as the cooled sweet potatoes.
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Toss well and serve at room temperature.