If you’re looking to sneak a healthy meal in between all the indulgence but not willing to sacrifice big taste, this warm salad is exactly what you need!  With hearty roasted potatoes, caramelized shallots and wilted dinosaur kale the salad is so delicious and satisfying that you’ll forget that things like Christmas cookies even exist.  At least for a quick minute.   I hope you love!  xx- Sarah  {more after the jump}

Kale and Roasted Potato Salad


6 cups cubed red potatoes (about 1″ cubes)

3 cloves crushed garlic

1 very large bunch of dinosaur kale

3 large shallots, thinly sliced

2 tablespoons grape seed oil

3 tablespoons whole grain mustard

2 tablespoons high quality Extra Virgin Olive Oil

2-3 tablespoons white wine vinegar, to taste

sea salt

black pepper



– Preheat oven to 400 degrees.

– Combine potatoes, grape seed oil, 1 teaspoon of sea salt and 1/8 teaspoon black pepper in a large mixing bowl until potatoes are voated and seasoned.

– Spread potatoes on baking sheet and cook for 45-60 minutes, turning once or twice to brown evenly.  Potatoes are done when browned and crispy.

– While potatoes are roasting combine whole grain mustard, extra virgin olive oil, and 2 tablespoons white wine vinegar in a small bowl.  Taste and add additional vinegar if desired.  Set aside.

– Caramelize shallots by cooking with 1 1/2 tablespoons of extra virgin olive oil for 15-20 minutes or until they’re browned.

– Prep kale by thoroughly rinsing, chopping off the rough part of the stems and discarding.  Slice the dino kale into 1-2″ strips.

– When potatoes are nearly done roasting add garlic and kale to the onions and sauté over medium-low heat. Cook until the kale is thoroughly wilted, stirring often.

– Combine kale and potatoes in a large serving bowl.  Toss in vinaigrette (this recipe make more than enough vinaigrette , so dress the salad to your taste).  Add additional sea salt to preference.  Serve immediately.  Enjoy!

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Reader Comments

  1. kitt|

    This recipe looks wonderful and i cannot wait to make it. I just wanted to point out that the ingredients call for white wine vinegar and in the directions you say "red wine"…can you please clarify? thanks

  2. Annie|

    Oh, goodness. This looks divine. I'm going to use sweet potatoes instead for an extra kick of vitamins :) Thanks for the inspiration!

  3. Linda|

    great, I tried that yesterday, wonderful winter dish. I added walnuts and apple pieces. thanks for that inspiration!

  4. emma|

    enjoying this right now!!! Made a few modifications because of what I had/didn't have on hand and man is it tasty!!!! Roasted yellow (or maybe white?) potatoes in coconut oil. YUMMMMMM.! Thanks for the great recipe!

  5. Katie|

    This is soooo good. This is the second time I have made this this week! Thanks so much for an awesome recipe

  6. Lauren|

    I finally just made this after having it pinned for a month and it is DELICIOUS! I may or may not have polished off 3/4 the bowl in one sitting…

  7. Randal Oulton|

    Sounds great, I’m gonna try it with roasted low-fat tofu cubes as well. I’ll have to figure out exactly what variety of Kale is dinosaur Kale, and hope we have it nearby.

    BTW, I’m at the stage of life where I have to start reaching for Costco reading glasses, and I find the small, pale grey typeface of the pages here a challenge, I have to say… But I’m probably the only one of your readers getting a lil bit older, lol, so don’t mind me.

    Good work!

  8. Leslie|

    Love this salad! Also love the salad servers! Can you tell me where you got them?

    • Sarah Yates|

      Thanks so much Leslie! The salad servers are vintage- found them on Etsy! :)

  9. Stephanie|

    We are having this all the time now. It’s so good and so easy…thank you!