This Sweet Potato Kale Toast One-Ups Any Kale Salad
The best thing NOT between sliced bread.
By Micah Morton

Yields:
4 - 6
Prep Time:
15 mins
Total Time:
30 mins
This open-faced toast, stacked with sweet potatoes and a lemony kale salad, is the perfect way out of an avocado toast rut (or into your eat-more-kale meal plan). Fire up your Krups Deluxe Convection Toaster Oven, throw this recipe together, and you'll see why.
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Ingredients
- 1 bunch kale (preferably Lacinato)
- Juice of 1/2 a lemon
- 2 Tbsp. extra-virgin olive oil, divided
- 1 large sweet potato (scrubbed with skin on), sliced lengthwise into 1/4"-thick slices
- kosher salt
- coarse ground pepper
- 1/4 red onion, thinly sliced
- 1/4 red apple, sliced into matchsticks
- 1/4 cup dried cranberries
- Freshly grated Parmesan, for garnish
Directions
- Step 1Wash kale, remove ribs, and slice into thin ribbons.
- Step 2In a medium bowl, toss kale with lemon juice and 1 tablespoon oil. Massage dressing into kale with a fork and then let sit while you prep the other ingredients.
- Step 3Coat sweet potato slices with remaining tablespoon oil and season with salt and pepper.
- Step 4Place sweet potato slices on a parchment-lined toaster oven tray and toast until browned and tender, 15 minutes. (You can also bake them in a 400° oven.)
- Step 5Add red onion, apple, and dried cranberries to kale and season to taste. Top sweet potato "toast" with kale salad and garnish with Parmesan.
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