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Okinawan Sweet Potato and Kale Salad

Okinawan sweet potatoes, with the glorious purple flesh, are nutritious and delicious! They tend to be a little firmer than the orange varieties, and hold their texture well in dishes where you want a little 'chew', like this warm salad. The purple color is part of what lends the extra anti-oxidant power to this unique superfoods.

While you can roast 'em, and boil and smash 'em, or make oven fries, I'm loving this warm salad.


1 Huge (or 3 normal sized) sweet potatoes

3 large Kale leaves

1/2 cup dried cranberries

2 Tblsp balsamic vinegar

1 Tblsp olive oil

1 tsp good quality salt

Goat cheese to as desired (optional)


full of walnuts,, mac nuts pine nuts, or pumpkin seeds (also optional).


Peel your sweet potato and chop into smallish chunks. (the smaller the chunks the faster the cooking time, so if you are in a hurry, cut SMALL). I like to boil mine for 20 minutes to make sure they are going to be nice and soft. Then drain.

In a heavy bottom saucepan, heat up your favourite oil (or butter!). Throw in the sweet potato chunks and get them all nice and toasted (2 minutes), then add your Kale leaves, ripped off the stems, and throw in your cranberries. Cook another 2 minutes until the kale is fully wilted (many people have difficulty digesting raw Kale, and gently wilted makes it easier to get all the nutirition of this powerful plant. Remove from heat, throw in a bowl and toss with olive oil, balsamic vinegar, salt. Then top with your optional extras! Serve warm, or room temperature.

Note the image here shows pomegranates instead of cranberries. Both good, depends on what you are going for. The pomegrantes lend a lighter, fresher taste. The cranberries feel richer, warmer.


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