Sweet Potato, Kale, & Cucumber Salad

Sweet Potato, Kale, & Cucumber Salad



Prep Time

15 mins

Cook Time

35 mins

  • 1kg packet sweet potato, peeled, cut into 2cm pieces
  • 1 tbs olive oil
  • 1 cup couscous

  • 6 large kale leaves, stalks removed
  • cup continental parsley leaves
  • cup basil leaves
  • 3 Lebanese cucumber, chopped
  • cup flaked almonds, toasted


  • ½ cup extra virgin olive oil
  • 4 tbs red wine vinegar
  • 1 large garlic clove, crushed

  • 2 tbs honey
  • 1 long green chilli, deseeded, finely chopped
  • 1 long red chilli, deseeded finely chopped


Preheat oven 200°C fan-forced. Put the sweet potato into a roasting pan, drizzle with oil and season. Roast 30-35 minutes until golden and tender. Meanwhile, put the couscous in a heatproof bowl, pour over 1 cup of boiling water. Stir then cover for 3 minutes. Mix gently with a fork to separate the grains. Cool.


Combine all the dressing ingredients in a large bowl, season and whisk until well combined. Wash and dry kale leaves then finely shred. Add to the dressing with the sweet potato, couscous, parsley, basil and cucumber. Toss gently to combine.


Pile salad onto a platter or board, scatter over the almonds and serve. To create a mason jar salad, add the dressing on the bottom of the jar, add your sweet potato and grains then the remaining ingredients, topped with your leafy veg and almonds.

Shop this recipe