DifficultyBeginner

I have been making this salad for some time now. I have made it with a more of a vinaigrette however I was craving it with a creamy ranch style dressing instead so I made some revisions and here it is! My husband is not a fan of any kind of dressing but he really enjoyed this! I dress this salad individually just before serving, this way the kale stays crisp and firm, however you can certainly dress the entire salad a half hour before serving. This salad is very hearty and makes a great meal or lunch salad. Make sure you use a Whole30 & Paleo approved mayo in this. Typically vegan mayo is neither Whole30 or Paleo friendly as it often contains some grains of some sort as well as soy.

Yields4 Servings
Prep Time25 minsTotal Time25 mins

 1 bunch tuscan kale, ribs removed and chopped
 1 bunch radishes, thinly sliced
 2 large sweet potatoes, roasted/baked whole
 ¾ cup raw pecans or nut/seed of your choice
Ranch Dressing (Dairy Free)
 ¾ cup vegan or paleo mayonnaise
 1 ½ tsp lemon juice
 2 cloves garlic, finely minced or grated on a microplane (my preferred method)
 ¼ tsp of each: dried onion, parsley & dill
 2 pinches coarse sea salt
 3 tbsp unsweetened vegan milk of your choice ( make sure it does not contain any vanilla extract)
 freshly cracked black pepper to taste

1

Add the chopped kale and sliced radishes to a large bowl. Peel the sweet potatoes and then cube into large bite sized pieces. Add the sweet potatoes and pour the dressing over the salad and gently toss. Top salad with the pecans. Instead of dressing the whole salad you can also dress the individual portions of the salad with the dressing before serving. Enjoy!

Ingredients

 1 bunch tuscan kale, ribs removed and chopped
 1 bunch radishes, thinly sliced
 2 large sweet potatoes, roasted/baked whole
 ¾ cup raw pecans or nut/seed of your choice
Ranch Dressing (Dairy Free)
 ¾ cup vegan or paleo mayonnaise
 1 ½ tsp lemon juice
 2 cloves garlic, finely minced or grated on a microplane (my preferred method)
 ¼ tsp of each: dried onion, parsley & dill
 2 pinches coarse sea salt
 3 tbsp unsweetened vegan milk of your choice ( make sure it does not contain any vanilla extract)
 freshly cracked black pepper to taste

Directions

1

Add the chopped kale and sliced radishes to a large bowl. Peel the sweet potatoes and then cube into large bite sized pieces. Add the sweet potatoes and pour the dressing over the salad and gently toss. Top salad with the pecans. Instead of dressing the whole salad you can also dress the individual portions of the salad with the dressing before serving. Enjoy!

Kale & Sweet Potato Salad with creamy ranch dressing (Paleo Vegan Whole30)