Winter Kale Salad

winter kale salad


  • 1 medium sweet potato, cut into 1/2 inch cubes
  • 2 cups brussels sprouts, cut in half
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 16 ounce kale, chopped
  • 4 ounces goat cheese
  • 1/2 cup pecans, toasted and chopped


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper



  1. Preheat the oven to 400 degrees.
  2. Toss the sweet potatoes and brussels sprout in the olive oil and salt.
  3. Spread them out in and even layer on a baking sheet and bake for 20 minutes.
  4. Flip the sweet potatoes and brussel sprouts and bake another 10 minutes.
  5. While the sweet potatoes and brussels are in the oven, whisk the dressing ingredients together.
  6. Place the kale and all of the dressing in a very large bowl and message the dressing into the kale for about 2 minutes.
  7. Roll the goat cheese into 1 teaspoon size balls and coat them in the chopped pecans.**
  8. Top the kale with the roasted sweet potatoes, brussels, and goat cheese balls.


*Double this dressing recipe if you like a lot of dressing or if you want extra

**This step is not necessary, but makes a pretty presentation. The salad is equally delicious if you just want to crumble the goat cheese directly into the salad, and top the salad with the pecans.