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Sweet Potato Salad

sweet potato.JPG
sweet potato.JPG

Health & Wellness Coach, Alisa Fairbanks made a healthy alternative to potato salad for this Memorial Day Weekend! Here's a link to Alisa's blog.


Sweet Potato Salad

Ingredients:

  • 1 large white sweet potato, peeled and chopped into 1-inch pieces
  • 1 medium orange sweet potato (I used a jewel), peeled and chopped into 1-inch pieces
  • 1 Tbsp coconut oil, melted
  • 2 cloves garlic, minced
  • 1 Tbsp + 1 tsp salt-free mesquite seasoning blend, separated (I used this one, which is unsweetened)
  • Sea salt and black pepper, to taste
  • 2 cups fresh pineapple, cut into 1/2 to 1-inch pieces
  • 1/4 cup red onion, thinly sliced
  • 4 cups loosely packed curly green kale leaves, de-stemmed & chopped
  • 1 Tbsp extra virgin olive oil

Directions:

  • Preheat oven to 375 degrees F.
  • Spread sweet potatoes onto a large baking sheet and drizzle with melted coconut oil. Mix in the minced garlic, 1 Tbsp of the mesquite seasoning, and sea salt and black pepper, to taste.
  • Place in preheated oven and roast for 30-35 minutes, stirring halfway through. Once done, set aside to cool completely.
  • Add the kale to a large bowl and generously season with sea salt. Massage the sea salt into the kale with your hands for 1-2 minutes (this helps the kale soften and makes it more flavorful). Then, add the olive oil, red onion, pineapple, and remaining 1 tsp of mesquite seasoning. Stir well.
  • Once sweet potatoes have cooled, add to the kale mixture and gently stir. Taste and add more mesquite seasoning, sea salt, black pepper or olive oil, if desired.
  • If possible, allow flavors to marinate in the fridge for at least a couple hours before serving. When ready to serve, I recommend sprinkling on a dash more mesquite seasoning, but this is optional.