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Life At The Table Kale Salad with Creamy Yogurt and Lemon Dressing | kale salad on a white plate with cubed sweet potato, dried cranberries, shallots, and pistachios with a creamy yogurt and lemon dressing on a wooden table with a red napkin beside it.

Kale Salad With a Creamy Yogurt and Lemon Dressing

  • Author: Life At The Table


Put more green in your life this delicious kale salad. Dress it with a bright, lemon and yogurt dressing that will make your tastebuds dance.




  • 10 cups of kale, ribs removed, leaves torn
  • 116 oz sweet potato, small dice (about 3 cups)
  • 4 tablespoons shallot (or red onion), julienne
  • 4 tablespoons ginger, grated
  • 4 tablespoons dried cranberries
  • 4 tablespoons pistachios, lightly chopped


  • 1 cup whole milk, plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • kosher salt


Bake The Sweet Potato

  1. Preheat your oven to 350˚F.
  2. Lay the cubed sweet potatoes on a sheet tray in a single layer and bake in oven until they are tender, about 10-15 minutes.

Make the Dressing

  1. Whisk together all the dressing ingredients in a medium bowl until creamy.
  2. Taste and adjust seasoning as needed with kosher salt.

Assemble the Salad

  1. Place 2-21/2 cups of kale on each plate.
  2. Divide the sweet potato evenly between each plate and place on top of the kale.
  3. Top the kale with 1 tablespoon each of the shallot, grated ginger, dried cranberries, and pistachios.
  4. Drizzle the salad with the creamy yogurt and lemon dressing.


  • An alternate preparation is to toss the kale with the salad dressing first, then assemble as per the instructions above.
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