The best kale salad...ever

"I hate kale" is an expression I hear often. Here's the thing about kale, its fibrous, earthy, and does not taste like bacon or chocolate. Therefore people are against it. Even blending it in smoothies doesn't really hide its crunchy texture. The secret to making kale taste great is making it flavorful while also softening the texture. When I make a kale salad, I usually pour the dressing on the night before, or even a few hours before serving it. This helps break down the fibers in the kale and soften the texture. This recipe is hands-down the best kale salad that is a crowd pleaser! Even those who "hate kale" love this salad, and even beg me for the recipe after they taste it.

Kale Sweet Potato Salad

Salad:

2 sweet potatoes, diced

2 TBSP olive oil

salt and freshly cracked pepper

1 cup (dry) Israeli couscous, cooked according to package directions (also called pearl)

3 cups finely chopped kale leaves

1/3 cup dried low sugar cranberries

1/3 cup toasted slivered almonds

2 ounces feta cheese, crumbled

Dressing:

2 TBSP apple cider vinegar

2 TBSP olive oil

2 TBSP orange juice

salt and pepper to taste

·      Heat oven to 425 degrees. Toss potato in olive oil and sprinkle with salt and pepper. Roast in on baking sheet for 20 minutes or until browned. Cool

·      Place kale, couscous, cranberries, almonds, feta, dressing, and potato in bowl. Toss well

·      Serve chilled or warm. Will keep in fridge for up to 3 days