We are lucky at Wayside to have some great relationships with local farmers and producers.  Each summer and fall, our Food Rescue staff spends Wednesday afternoons at the Portland Farmers Market, where they pick up donations of local, organic produce left over from that day’s sales. It is a real treat for those of us in the kitchen when these ingredients start rolling in.

One item we see a lot of from these market donations is kale, in all its varieties. Kale is one of the healthiest vegetables out there, high in fiber, calcium, and antioxidant vitamins A, C, and K. And when prepared properly, it’s delicious.

The following recipe, which pairs kale with sweet potatoes, another vitamin-rich super food, is one of our favorite ways to use the leafy green. We made more than a few kale converts when we served it at a recent dinner.

Kale and Roasted Sweet Potato Salad


  • 1 bunch kale
  • 2 large sweet potatoes
  • 2-3 cloves garlic, minced
  • 5 tablespoons olive oil, divided
  • 2 tablespoons apple cider vinegar
  • Salt and pepper


  1. Preheat oven to 400 degrees. Peel and chop sweet potatoes into half-inch pieces. Spread sweet potatoes out on a baking sheet and coat with about 2 tablespoons of olive oil. Roast in oven for about 40 minutes or until tender. Let cool.
  2. Meanwhile, remove stems from kale and cut into bite-size pieces. Quickly blanch kale by steaming for one minute and then rinsing with cold water. Let kale cool completely.
  3. Mix together garlic, remaining olive oil, and vinegar to make dressing. Add salt and pepper to taste.
  4. Once sweet potatoes and kale are cooled, toss together in a large bowl with dressing.  Refrigerate for at least one hour. Enjoy!