Massaged kale topped with sweet potatoes, brussels sprouts and parmesan cheese. This Kale Salad with Garlic Dressing is a full of flavor, takes 15 minutes to make and is a great meal to pack in your lunch.
Oh my oh my oh my—what a week! You too? How was your Thanksgiving? I hope you were able to spend it with family and friends and stuff your face to the brim. I’m thankful I was, and if I had to describe my trip to DC in three words, I’d say: so.much.food. But good food! So much GOOD food. I gladly stuffed my face with rice, chicken, turkey, potato salad, salmon, roasted red potatoes, sautéed vegetables, pumpkin pie, and flan. I mentioned in this post that Miguel’s family doesn’t eat “traditional” Thanksgiving food, but all the foods I just named are traditional for his family, and they’re amazing.
Overall, I had a wonderful time in DC. Some highlights of the trip include: going to see ‘Spotlight’, taking Layla for a walk around Alexandria, going out in Georgetown with Miguel’s friends, watching ‘Vacation’ on Netflix (<<yes, this counts as a highlight because it was SO FUNNY—I highly recommend if you haven’t seen it), visiting with his family, some of whom I hadn’t seen since last Christmas, and eating SO MUCH FOOD.
Did I mention I ate a lot? Needless to say, I’m ready to go back to eating normal quantities of food, along with the healthy food my body craves, starting with kale.
This kale salad is topped with roasted sweet potatoes, brussels sprouts (I can’t get enough!) and shredded parmesan cheese and topped with a garlic dressing, because garlic makes everything better. I hope you’re not sick of sprouts and/or sweet potatoes yet—I tend to get obsessed with them all of November and December and by January I’m kind of over them (emphasis on “kind of”), so I’m trying to embrace them now.
Remember the garlic aioli we used in this Cajun Shrimp Wrap? Yeah well we’re using it again on this salad, only instead of it being “aioli” texture it’s a bit more like dressing thanks to the addition of oil. Regardless, it adds a TON of flavor to this salad, so even kale haters will want to give kale a second chance. This salad should take no more than 15 minutes to prepare, the longest part will be chopping the sweet potato and roasting it with the sprouts. I recommend making the salad and setting the dressing aside—it’s a great meal to take as your lunch!Print
Kale Salad with Garlic Dressing
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- 3 cups kale, stems removed & massaged with 1 tbsp olive oil and 1/4 tsp salt
- 1 sweet potato, skin removed and chopped
- 2 cups brussels sprouts, sliced
- 2 tbsp shredded parmesan cheese
- Dressing: Aioli+ 1 roasted garlic clove and 2 tbsp olive oil
- Combine sweet potato and brussels sprouts in a large skillet; drizzle 1-2 tbsp olive oil overtop and cook on medium-high heat until sprouts start turning brown and potatoes become soft.
- While that is cooking, make the aioli by following these instructions, and just make sure to add an extra garlic clove and 2 tbsp olive oil.
- Pour kale into large bowl and drizzle oil and salt overtop; massage with hands until kale is covered in oil.
- Add sprouts and potatoes to bowl and then sprinkle cheese overtop.
- Distribute salad to plates or bowls and then drizzle garlic dressing overtop.
Q: What does your family eat on Thanksgiving?