Sweet Potato Kale Salad with Citrus Vinaigrette Dressing
Vegan, Gluten-free (V + GF) Sweet Potato, Kale and Ferro Salad with Citrus Vinaigrette; a delicious and healthy salad for a weeknight meal.
Servings: 6 servings
Ingredients
- 1 cup farro
- 2 cups water
- 1 tbsp vegetable base
- 1 bunch fresh kale
- 1 large sweet potato
- 1/4 cup fresh cilantro
- 1 cup dried cranberries
Dressing
- 2 tbsp apple cider
- 2 tbsp olive oil
- 2 tbsp fresh orange juice
Instructions
Farro
- Bring water to a boil, add farro and vegetable base. Cover and cook for 15-20 minutes in medium-low heat.
Sweet Potato
- Peel and cut the sweet potato into small cubes. Add to the steamer and cook for about 15 minutes or until fork tender.
Kale
- While the farro and sweet potato are cooking, trim the kale and rinse thoroughly. Place on a large paper towel, massage the leaves dry for a couple minutes, than chop the leaves into small, manageable pieces.
Dressing
- Mix the dressing ingredients in a small glass bowl that has a fitted top. You may add as much or as little dressing into the salad as you like. I almost always leave the dressing on the side, this way the salad stays fresher longer.
Salad
- Combine the farro, kale and sweet potato in a large glass bowl. Add dried cranberries and fresh cilantro. Carefully fold the ingredients to combine. Either add the dressing as you mix the salad or serve it on the side
Nutrition
Calories: 267kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 449mg | Potassium: 256mg | Fiber: 8g | Sugar: 18g | Vitamin A: 5591IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg