Winter Reset Kale & Sweet Potato Salad

Winter Reset Kale & Sweet Potato Salad

One thing we can probably all agree on about our holiday experiences is that they leave you FULL and craving a mind body and soul reset. We were festive, we indulged, and we loved every second of it but we are ready for vegetables. 

The time is now, and what better way than with this winter reset salad! Caramelized sweet potatoes, roasted shallots, warm quinoa, pops of pomegranate, crunchy pumpkin seeds, creamy white beans -- this salad hits all your senses and all your  nutrient cues. 

I cannot wait for you to dive fork first into the many layers of this rainbow salad. She is a beauty and she is delicious! 



1 large ( or 2 small ) sweet potato, sliced into 1/2” even wedges 

Olive oil  

2 teaspoons Chile powder

1/2 tsp red pepper flakes

1/4 tsp smoked paprika 

sea salt 

5 shallots, peeled and quartered 



1/4 cup olive oil 

3 tbsp lemon juice 

1 tbsp apple cider vinegar 

1/2 tsp sea salt 

1/4 tsp pepper 

Few pinches red pepper 



8 cups kale ( I used curly & lacinto) , de-stemmed and finely chopped 

1 (15oz.) can northern beans, rinsed 

1 cup cooked quinoa 

1/2 cup vegan feta cheese, crumbled ( I used Violife Foods ) 

1/2 cup pomegranate seeds ( sub cranberries, currants, or chopped dates here) 

1/2 cup sprouted pumpkin seeds 


Preheat oven to 425 F and line a large baking sheet with parchment paper. Mix chili powder, red pepper flakes and smoked paprika in a small bowl. 

Toss sweet potato wedges with a dash of olive oil. Sprinkle on desired amount of seasoning and a few pinches of sea salt. Mix well and spread wedges onto one side of the baking sheet, ensuring they are not crowding each other. 

Toss shallots with a dash of olive oil and sea salt. Spread onto the other side of the baking sheet. 

Flip shallots after 10 minutes and continue to cook another 10-15 minutes or until caramelized. 

Allow the potatoes to cook until caramelized, about 35-40 minutes. 

While all cooks, prepare your dressing. 

Whisk lemon, acv, salt, pepper, and red chili flakes in a small bowl. Taste and adjust any seasoning. 

Add kale to a large salad bowl. Drizzle on just enough dressing to massage kale with your hands. Kale should reduce some in size and brighten. 

Add quinoa, beans, quinoa, feta cheese, and pumpkin seeds and toss. 

Add your sweet potato wedges and shallots. Drizzle on more dressing to taste and lightly toss. 

Serve and enjoy!