About Recipe

I love salads, especially when they’re filling and packed with health benefits. Just one serve of this tasty kale salad will provide you with your daily needs of Vitamin A, Vitamin K and Vitamin C.

Serve it as a side dish or add some avocado, sweet cherry tomatoes, crumbled feta cheese and hummus for a perfect lunch.

  • Serves2
  • Prep15m
  • Cook30m
  • Difficulty2/10


  • 1 diced sweet potato
  • 1 pinch of cinnamon
  • 1/2 tsp chili powder
  • sea salt to taste
  • 6 handfuls of kale
  • 2 handfuls of watercress
  • 1/2 fresh lime, juiced
  • 2 tbsp extra virgin olive oil
  • 1 dl/0.4 cups of toasted pine nuts
  • 1 dl/0.4 cups of pomegranate seeds
  • 3 scallions, finely chopped


Preheat your oven to 180°C/350°F.

Wash your sweet potato and cut it into small, dice sized, pieces. Place them on an oven tray, drizzle with 1 tbsp of olive oil and sprinkle with chili powder, cinnamon and sea salt. Mix with your hands to ensure all pieces are coated with spices and oil.

Cook in the oven for about 30 mins, until the sweet potato is soft and cooked through.

Remove the stems from the kale and chop the leaves into smaller pieces before placing them in a big bowl.

Squeeze lime juice into the bowl and add 1 tbsp of olive oil to the mixture. Use both of your hands to massage the kale until it softens.

Toast pine nuts in a dry pan until golden, cut your scallions into thin slices and chop the watercress.

Once your sweet potatoes have cooled off you can add all ingredients to the kale mixture and top with pomegranate seeds.