Creamy Kale and Arugula Salad with Roasted Sweet Potato

5 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:34 g
Carbohydrates:31 g
Protein:8 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings


  • 1 whole 1 whole Sweet Potato, (for the sweet potato)
  • 1 Tbsp 1 Tbsp Coconut Oil, Organic, melted (for the sweet potato)
  • 1/2 tsp 1/2 tsp Sea Salt, (for the sweet potato)
  • 1/4 tsp 1/4 tsp Black Pepper, (for the dressing)
  • 1/4 tsp 1/4 tsp Chili Powder, (for the sweet potato)
  • 1/4 tsp 1/4 tsp Oregano, dried, (for the dressing)
  • 1/2 whole 1/2 whole Avocado, 1/4 cup smashed (for the dressing)
  • 1/2 cup 1/2 cup Coconut Milk, (for the dressing)
  • 1 Tbsp 1 Tbsp Lemon Juice, (for the dressing)
  • 1/2 tsp 1/2 tsp Apple Cider Vinegar, (for the dressing)
  • 2 clove 2 clove Garlic, chopped (for the dressing)
  • 1 Tbsp 1 Tbsp Chives , fresh (for the dressing)
  • 1 Tbsp 1 Tbsp Dill, fresh, (for the dressing)
  • 2 cup 2 cup Kale, de-stemmed and thinly sliced (for the salad)
  • 2 cup 2 cup Arugula, (for the salad)
  • 1 cup 1 cup Red Cabbage, shredded (for the salad)
  • 1/4 cup 1/4 cup Red Onion, sliced (for the salad)
  • 1 whole 1 whole Apple, Granny Smith, cored and sliced (for the salad)
  • 1/4 cup 1/4 cup Almonds, chopped (for the salad)


Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 425. Cut your sweet potato into bite-size cubes and toss in coconut oil and seasonings. Roast for 20-25 minutes.
  2. While the potatoes are roasting combine all of the dressing ingredients in a small food processor or blender and blend until smooth.
  3. In a large bowl combine the kale, arugula, cabbage, almond, sliced onion, and apple. Toss with the creamy dressing and then top with roasted sweet potato and serve.

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