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Massaged Kale & Sweet Potato Salad

We’re bringing a Massaged Kale & Sweet Potato Salad to work. If you’ve never massaged your kale and you’re a little weirded out by the notion, hear us out please. Raw kale can be tough to love unless it’s given a few minutes to bathe in a glorious dressing. Think of it as a spa day for your greens. By going in with bare (clean!) hands and giving that kale some TLC, it turns those hardy leaves into a tender and scrumptious salad. The beauty of this method is that it can be dressed ahead of time, allowing the flavors to meld.

We’ve used a tahini & lemon dressing today to perk up that kale, but a quick massage with some extra virgin olive oil, vinegar or lemon, and salt works too.

Bringing lunch to work is so much easier and enjoyable with this handy-dandy, and not to mention, gorgeous 'To Go Bowl' from Villeroy & Boch which we can’t get enough of! The lid can serve as a second plate, and the rubber fastening keeps everything in its place. We feel some office envy coming on!

Ingredients for 2:

  • 1 sweet potato, peeled and cut into 1-inch (2.5 cm) cubes

  • Drizzle of olive oil for roasting

  • 1 bunch of kale, washed and leaves stripped from the stems

  • Fresh salad vegetables such as radishes, fresh garden peas, scallions, peppers, sliced or diced

  • Nuts for protein, we used cashews

  • Cilantro or any fresh herb you have on hand

  • Crumbled goat or feta cheese

For the Tahini Lemon Dressing:

  • 1/4 cup (45g) tahini

  • 1/4 cup (60ml) water

  • 1 garlic clove, minced

  • Zest of 1 lemon

  • 1 tablespoon lemon juice

  • 1/4 teaspoon salt and pepper to taste

  • 1/4 teaspoon paprika

  • 1 teaspoon red wine vinegar

  • Fresh parsley, chopped

Preheat the oven to 400F (200C). Peel and chop the sweet potato into evenly sized cubes. Toss in olive oil and roast on a baking tray for 30 minutes, turning halfway through. Allow to cool whilst you prepare the remaining ingredients.

For the dressing, assemble all the ingredients into a small food processor, or use an immersion blender to blitz it to a smooth dressing. Season to taste with salt and pepper.

Tear the kale leaves into bite sized pieces and drizzle a couple of spoons of dressing over the kale. Using clean fingers, massage the dressing into the leaves for a minute or so, letting that gorgeous sauce ooze into all the nooks and crannies. Chop your salad veggies of choice, and assemble it all in a bowl with your favorite toppings and the roasted sweet potatoes. Cover and refrigerate until ready to serve with a side of extra dressing (always). This can be made the night before for a quick throw-in-your-bag lunch or double the portions and make ahead for a nice luncheon with friends!

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