Go Back
Sweet Potato, Kale and Crispy Onion Salad with Parsley Vinaigrette

Sweet Potato, Kale and Crispy Onion with Parsley Vinaigrette

Servings 4


  • 4 stalks of kale; leaves roughly torn
  • 2 small sweet potatoes; sliced
  • 1 onion; chopped
  • 60 grams parmesan cheese; shaved
  • Salt and pepper

For the vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 bunch parsley; finely chopped


  • Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
  • Saute the onions in the same pan until golden and crispy. Season and set aside.
  • For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
  • To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.


Serves 4 as a side