Marinated Kale Salad

Full transparency… this is a copycat recipe from one of the restaurants I work for. Now… I don’t actually know the real this kale salad so I’m just trying to recreate it and I think I did a damn good job.

“Good job, Adrienne.” 

As I believe I’ve mentioned before, I work in Marketing for SavCo Hospitality–the hospitality group behind Ann Arbor faves Sava’s, Aventura, and Tavolina Catering & Events. My job is super fun, crazy busy, and all around awesome… plus filled with delicious food 

I used to eat at Sava’s and Aventura pretty often before I started working for SavCo, but now that I work here… I obviously eat at the restaurants even more! One of my favorite items on Sava’s menu is their marinated kale salad.

For the first three months that I worked at SavCo, our team had a breakfast meeting every Friday at 10 am, and I’m 95% sure that I ordered this marinated kale salad all but two times.

IT’S THE BEST THING EVER. I tried out the hippie bowl once (solid veggie bowl–though, I’m not a huge fan of sprouts) and the Mediterranean omelet (also awesome), but nothing came close to my beloved marinated kale salad…

Okay, so I’m sure you’re dying to know (if you haven’t Googled it already)… what makes this salad so special?! If you’re regular around these parts then it’s not new to you that I freaking LOVE roasted sweet potatoes.

So when you combine them with chopped kale massaged (yes, I swore I would never be one of those people who massages their kale BUT I DID IT AND IT MAKES IT SO MUCH BETTER) in almond butter lemon vinaigrette (swoon), topped with a runny egg and almonds?! Drool sauce.

Now, the original recipe has marcona almonds (I didn’t have those on hand) and sarvecchio cheese (I don’t eat cheese), but my copycat came pretty darn close to the real deal, and I can’t get enough of it!

SO if you’re in town… go try this amazing dish from Sava’s, but if not, make this almost as awesome recipe at home and everything will be right in the world.

A tad dramatic? Nahhhhh.

RECIPE TIME YO.

INGREDIENTS

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon extra virgin olive oil
• Healthy pinch of fine sea salt and black pepper
• 1/2 teaspoon garlic powder
• 5 ounces baby kale, roughly chopped
• 1/4 cup almond butter, lemon vinaigrette (recipe below)
• 2 eggs, cooked to your liking (I prefer a runny sunny-side-up or fried egg, personally)
• 2 tablespoons sliced almonds

Almond Butter Lemon Vinaigrette

• 1/4 cup creamy almond butter
• juice of one lemon
• 1 tablespoon soy sauce
• 1 teaspoon peeled and freshly minced garlic (about 1 clove)
• 1 teaspoon peeled and freshly minced ginger
• 2 tablespoons water

How to make Marinated Kale Salad

Step 1:

Preheat oven to 400°F. Line a baking sheet with parchment paper–have you noticed that I LIVE FOR parchment paper?! It’s my fave.

Step 2:

Spread the diced sweet potato out on the parchment paper-lined baking sheet. Top with olive oil and spices (salt + pepper + garlic powder), then toss to coat. Bake at 400°F for about 25 minutes, stirring halfway through, or until diced sweet potatoes are pierceable and slightly charred.

Step 3:

While the sweet potatoes are roasting, make the almond butter lemon vinaigrette: combine all ingredients in a jar, then shake until well combined. Alternatively, you could whisk the ingredients together in a large measuring cup. You only need about ¼ cup of this vinaigrette for this recipe–save the rest (recipe yields about ⅔ cup)!!! It’s delicious to dip raw veggies in!

Step 4:

Combine chopped kale and 1/4 cup almond butter, lemon vinaigrette in a large bowl. Massage kale with dressing using your hands for a couple of minutes. When the sweet potatoes are almost done roasting, cook the eggs to your liking.

Step 5:

Divide kale between two bowls, top with roasted sweet potatoes, eggs, almonds, and extra vinaigrette if you so please, enjoy!!

KITCHEN EQUIPMENT NEEDED

• Oven
• Baking sheet
• Parchment paper
• Mixing bowls (large and small)
• Jar with lid or measuring cup and whisk
• Cutting board and knife
• Spoon or spatula for tossing
• Frying pan (for cooking eggs)
• Measuring spoons and cups

WHAT TO EAT WITH THIS MARINATED KALE SALAD

I used to think kale salads were just for the super health-conscious… until this Marinated Kale Salad won over not just me, but my two picky eaters. My kid even said, “Mom, can we have the green salad with the sweet potato again?”

That’s how I knew it was going into regular rotation. I love making a big bowl of it on Sunday and pairing it through the week with meals like Coconut Lime Curry Shrimp Over Turmeric Pasta; that zesty combo is unbeatable.

When we want cozy comfort, Pumpkin Lasagna or Carrot Gnocchi in Brown Butter Sage Sauce hits the spot. For lighter days, I serve it with Spring Pea & Asparagus Pasta, and no week feels complete without a slice of Fruit-Loaded Bread on the side.

FAQ

What is marinated kale salad made of?

Marinated kale salad is made with roasted sweet potatoes, baby kale, an almond butter vinaigrette, a cooked egg, and sliced almonds.

What does marinated kale salad taste like?

It tastes very fresh. The roasted sweet potatoes are soft, and the kale is rich and tender thanks to the dressing.

Can I use regular kale instead of baby kale?

Yes.

Is this recipe vegan?

It can be! Just skip the egg.

What does massaging the kale do?

It helps break down the toughness, making the kale softer.

Can I make this ahead of time?

Yes, You can roast the sweet potatoes and make the vinaigrette ahead.

What if I don’t have almond butter?

You can use peanut butter or tahini.

Can I use bottled lemon juice?

Fresh is better, but bottled water works in a pinch.

Can I skip the garlic and ginger?

You can.

Can kids enjoy this?

Yes! The sweet potatoes and eggs are familiar favorites.