A nourishing salad packed with flavour and protein.
This vibrant salad brings together roasted sweet potato, nutrient-rich kale, crunchy walnuts and protein-packed Yallamundi organic eggs. With a spiced coating on the sweet potato and a tangy mustard-honey dressing, it’s a dish that’s hearty enough for a meal yet light enough to serve as a side – perfect for weeknight dinners or shared gatherings!
Serves: 2 as a meal, or 4-6 as a side
Ingredients
- 400g sweet potato, cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garam masala
- 1 teaspoon sweet paprika
- 1-1 ½ teaspoons salt flakes
- ½ teaspoon dried oregano
- 250g kale, washed and dried
- 40g toasted walnuts, roughly chopped
- 6 hard-boiled Yallamundi Organic Eggs
Salad dressing:
- 1 tablespoon water
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons olive oil
- Small pinch of salt
- Grind of black pepper
Method
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Preheat a fan-forced oven to 200°C. Place the sweet potato chunks on a baking tray.
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In a small bowl, stir together the olive oil, smoked paprika, onion powder, garam masala, sweet paprika, salt, and oregano. Drizzle over the sweet potato, tossing well to coat. Roast for around 45 minutes, or until tender and lightly caramelised.
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Meanwhile, remove the kale leaves from their stems and tear into bite-sized pieces. Place in a large salad bowl.
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Combine all dressing ingredients in a jar and shake well until emulsified. Pour half over the kale and, using your hands, massage the dressing into the leaves to soften them.
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Once cooked, scatter the roasted sweet potato over the dressed kale. Arrange the Yallamundi eggs on top and finish with the toasted walnuts.
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Serve with the remaining dressing on the side.
