Kale salad with roasted sweet potato, walnuts and blue cheese

I try to eat as much as possible in season. At the moment I love the kale that is in season here in Florida. This salad is so simple to make and taste so good. The seasoning with fresh orange make the dish so fresh. I serve it with some fresh bread or as a side dish to fish or meat. Below amount is for a main course.

Kale is common in the Scandinavian cuisine and nowadays common as a healthy part of our Christmas dinners. I love a fresh and marinated kale. If you don’t like the blue cheese in this recipe, you can easily replace that with e.g. a goat cheese or grilled tofu.

Ingredients (4 pers):

  • 10 oz kale
  • 4 sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tbsp fresh juice from an orange
  • pinch of salt
  • 1/2 tbsp ground rosemary
  • 0.4 lb blue cheese
  • 1/3 cup walnuts


  • 4 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic
  • salt and black pepper

Start with marinating the kale with the dressing. If you do that, you can let the kale marinate while preparing the rest of the meal.

Wash the kale and cut it into smaller pieces. Make sure all water is press out from the kale (with a tea towel or kitchen towel).

Mix the dressing by adding vinegar, oil, juice from an orange, mustard and balsamic into a small bowl and mix it all together. Season with salt and fresh black pepper.

Now pour the dressing over the kale and massage the dressing into the kale by using your hands. When you are done, let the marinated kale rest until you are done with the other ingredients of the salad.

Pre heat the oven to 425ºF.

Peel the sweet potatoes and cut in cubes. Place them in an oven tray covered with parchment paper. Pour olive oil and juice from an orange over. Season with salt and ground rosemary. Use your hands to make sure all potato cubes are covered with oil and seasoning.

Bake in the the middle of the oven. Turn the sweet potato cubes a couple of times during the baking time. Bake for 35 minutes or until the sweet potatoes are getting a crispy outside.

Place the marinate kale on a big deep dish. Then add the roasted sweet potatoes, blue cheese break into smaller pieces and chopped walnuts.

Smaklig måltid!




My tea towel is from Norwegian “Fram Oslo”.



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