Citrus Kale Salad with Sweet Potatoes & Pecans
The perfect salad for late fall and winter featuring kale, oranges, sweet potatoes, dried cranberries, and pecans with a zesty citrus vinaigrette. Great for lunch, dinner, or as a side for Thanksgiving or Christmas!
Servings Prep Time
10cups 10minutes
Cook Time
20minutes
Servings Prep Time
10cups 10minutes
Cook Time
20minutes
Ingredients
Quick Pickled Shallots
Roasted Sweet Potatoes
Zesty Citrus Vinaigrette
Citrus Kale Salad
Instructions
Quick Pickled Shallots
  1. Peel and thinly slice the shallot.
  2. Add sugar, salt, and apple cider vinegar to a small bowl and stir until sugar dissolves.
  3. Add the shallots and let sit at room temperature for 45 minutes.
Roasted Sweet Potatoes
  1. Preheat your oven to 425F.
  2. Wash and cut the sweet potatoes into 1/4 to 1/2 inch cubes.
  3. Toss in olive oil, salt, and pepper, then spread evenly on a parchment lined baking sheet.
  4. Roast for 20 minutes, or until fork tender and slightly crispy. Remove from the oven and let cool.
Zesty Citrus Vinaigrette
  1. Combine all ingredients in a small dish and mix until well combined.
Citrus Kale Salad Assembly
  1. Add the kale to a large salad bowl. Drizzle with the vinaigrette and massage the kale for a few minutes until tender.
  2. Top salad with the sweet potatoes, shallots, and remaining ingredients. Toss, serve, and enjoy!
Recipe Notes

If you aren’t a fan of kale, try using another more mild leafy green such as spinach, romaine lettuce, or a combination of kale and one of those two.