This salad is a mix of sweet, smoky and spicy, and just the thing to share at an upcoming Memorial Day barbecue or other gathering this summer. I recommend making it ahead of time, so that it can sit in the fridge for a few hours before eating. The salad becomes much more flavorful, although it’s still good if you don’t have time for that…or aren’t patient. I really enjoy this side dish with chicken, but think it would pair well with nearly any protein.
Cheers and enjoy!
- 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
- 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.