Massaged Kale Salad with Roasted Sweet Potatoes

by Kate on January 28, 2016

Massaged Kale Salad with Roasted Sweet Potatoes -

Never in a million years did I think I would get excited about kale or about a salad for the matter. But you guys, let me just tell you. I am wildly excited to share this Massaged Kale Salad with Roasted Sweet Potatoes with all of you today! It’s off the hook! Garlicky and lemony with a hint of sweetness thanks to those roasted sweet potatoes.

Right about now if you haven’t ever had it before, you may be thinking “Massaged kale? What the heck is that? Why would I want to give my salad a massage?” Trust me, you should totally give your kale salad a massage. Kale is very coarse and fibrous. In the past unless kale was in chip form or cooked into an entree, I wasn’t overly interested.

Then I had a massage kale salad and it completely changed the kale game for me. For this salad raw kale is drizzled with olive oil, lemon juice, minced garlic, himalayan pink sea salt and freshly ground pepper. Then you get to massaging. Yep, just get in there with your hands and firmly squeeze the kale. You’ll want to do this until the volume of your salad is about half of what you started out with.

Massaged Kale Salad with Roasted Sweet Potatoes -

The kale will now have a darker green color to it and be kind of shiny. It will also be much more tender and thanks to all that massaging, the dressing you just made is now definitely infused into the kale. Toss the roasted sweet potatoes in and a sprinkling of sunflower seeds.

Mix it all up and you’ve got yourself a salad that’s ready to be the star of the show. Serve smaller portions as a side salad or have a heartier portion as an easy light meal!



Massaged Kale Salad with Roasted Sweet Potatoes

30 minutes

Yield: 6 servings

Massaged Kale Salad with Roasted Sweet Potatoes

Massage kale salad with a garlicky lemon dressing, roasted sweet potatoes and crunchy sunflower seeds.


  • 6 cups coarsely chopped kale
  • 2 cups cubed sweet potato
  • 2 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon himalayan pink sea salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons sunflower seeds


  1. Preheat oven to 400 degrees. In a medium bowl, toss together cubed sweet potatoes and 1 tablespoon olive oil. Roast in preheated oven for about 20-25 minutes or until tender, stirring once halfway through. Remove from oven and set aside.
  2. In a large bowl, drizzle remaining 1 tablespoon olive oil and lemon juice over kale leaves. Add minced garlic cloves, salt and pepper. With hands, firmly knead and turn the leaves over until volume is reduced by half and leaves are tender.
  3. Add sweet potatoes and sunflower seeds. Toss then serve.

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