With its tough-textured leaves and slightly bitter taste, kale can take some getting used to. But there are ways around the challenge, some of which are easier than others. Prep is painless, for example, when you fill a salad bowl with baby kale, a lighter, leafier and less pungent version of the mature green. Still packed with antioxidants, vitamin C and plenty of superfood goodness, baby kale combines beautifully with cranberries, walnuts and ginger dressing in this sweet spring salad.
Sweet Baby Kale Salad
- Cut sweet potato into small chunks (one large sweet potato should create about 10 chunks). Boil sweet potato chunks and remove skin.
- Add all ingredients to a bowl and toss in salad dressing.