This salad is a great starting point to many add ins, or perfect on its own! Serves 2-3
One fresh bunch of kale, washed and thick stems removed
One large sweet potato, peeled and diced
Avocado, peeled, halved, and cubed
Two cloves garlic, peeled
2 tbs olive oil
1 Tbs balsamic vinegar
Salt & pepper
Preheat the oven to 450 degrees. Toss the sweet potato cubes in olive oil, then season with salt and pepper. Place on a baking sheet. Wrap the two cloves of garlic each in a small piece of foil. Place on the baking sheet with the potatoes. Roast the potatoes and garlic for 20 minutes, stirring halfway.
Unwrap the garlic cloves and place in the bottom of a large bowl. Using a fork, mash the cloves into a paste. Add the olive oil and vinegar, whisking to combine. Season with salt and pepper.
Shred the kale into thin strips. Toss the kale in the bowl with the dressing, making sure to coat all the greens. You can let it sit in the fridge for 30 minutes at this point to wilt the kale a bit more, or proceed without the fridge time.
Add the sweet potato cubes and toss to mix, then top the salad with avocado cubes. Season with salt and pepper if needed.