Sometimes enough is enough and you just got to put the mini eggs down. Or the cream eggs. Or the Reese's peanut butter eggs. I know them being on sale doesn't really help things, but there comes a time when you just can't continue having chocolate for meals. And I hope you know I'm preaching 100% to myself here. But maybe some of you are experiencing chocolate overload too. Well today's salad will help curb that craving (hopefully) and will fill your tummy up with deliciousness. 


Kale is massaged and then quickly pan fried to make it not so intense kale-y....

Sweet potatoes and yams are roasted to bring out natural sweetness.

And pecans and cranberries are added just because.



2-3 Sweet potatoes/yams

1 tsp Paprika

3 tbsp Olive Oil

1/2 tsp kosher salt

1 bunch of Kale

Juice from half a lemon

Handful of cranberries

Handful of pecans


1. Pre-heat oven to 400 degrees.

2. Wash and peel potatoes and yams then cut into 1/2-1 inch pieces. Place in bowl and toss with paprika, 1/4 tsp of kosher salt and 1 tbsp of olive oil. Lay out on baking tray and bake for 40-45 minutes making sure to flip 20 minutes in.

3. Wash and de-stem kale leaves. Tear into strips then place in salad bowl. Drizzle 2 tbsp of olive oil, 1/4 tsp of kosher salt and lemon juice over the kale. With both hands, massage the kale for 3-5 minutes, until the kale is wilted and soft. If the kale is still too intense for you, cook for two minutes on a skillet over medium heat.

4. Add roasted potatoes to the kale and sprinkle cranberries and pecans on top.

5. Enjoy!


Not only is this salad delicious, it's also bright and beautiful...double win. AND if you eat a salad for dinner, you'll entitle yourself to mini eggs for dessert.