Dietitian-Approved Summer Recipe: Rainbow Kale Salad

Patty Coleman is spilling more nutritious knowledge. Check out the recipe for her favorite summer salad:

Rainbow Kale Salad:


  • 2 bunches kale (stems removed, chopped or ripped)
  • 6 small cooked beets (quartered)
  • 2 small sweet potatoes
  • 1/4 c roasted sunflower seed kernels
  • 1 pint grape tomatoes (halved)
  • 1/4 cup feta cheese
  • 1/8 cup red onion (small diced)
  • 3/4 c olive oil
  • 1/2 c red wine vinegar
  • Kosher salt
  • Ground black pepper


Preheat oven to 425 degrees. Wash and cut sweet potatoes into 1″ cubes.  Spread sweet potatoes on a baking sheet, drizzle with olive oil (about 1 Tbs.) and sprinkle with 1/8 tsp. kosher salt.  Roast in oven for about 15-20 minutes until crispy on the outside, and soft inside.  While potatoes are roasting, prepare the rest of the ingredients. Add to a large mixing bowl: chopped kale, quartered (cooked) beets, grape tomatoes (halved), diced red onion, and 1/4 c of feta cheese.  Toss together and sprinkle with 1/8 tsp. kosher salt and black pepper then set aside.

Dressing: In a small mixing bowl whisk together the remaining olive oil and vinegar, and add a dash of salt and pepper. Add the dressing to the large bowl and toss together. Once potatoes are done cooking, remove from the oven and cool for 5 minutes. Once cooled down a bit, add to the salad mixture and top with sunflower seeds. (Serves 4)