Sweet potato noodles, whole grain barley, and kale are dressed in a zippy almond butter sauce to create a hearty, satisfying salad brimming with fiber, heart-healthy fats, and plant-powered protein. 
Guys. We just had the most beautiful weekend ever in Birmingham. Not a cloud in the sky and not a degree above 68° all weekend. It was DREAMY.
I spent a fair amount of the weekend playing catch-up at work, but I did manage to get out for a few hours yesterday and take a long walk in the park and participate in some day-drinking at an outdoor brewery. I’ll let you guess which activity I enjoyed most. 
The warmer temperatures have spurred a major salad obsession over here. In fact, I can’t recall the last day I didn’t enjoy some kind of kale or shaved Brussels salad for lunch. Each day i’ll switch it up just a tad, but this^ salad I could probably eat every day of my life.
The sweet, tanginess of the dressing softens the bitter edge of kale and adds a mighty mouthfeel to the salad. Whole gain barley adds nutritional heft and delectably chewy texture. If you’re preparing the salad gluten free, swap out the barley for quinoa, brown rice, or your grain of choice.
The best part of this salad? It gets better with age, so don’t be afraid to make a big bowl tonight and eat the rest for lunch tomorrow. The dressing will continue to seep into the kale and sweet potato noodles, but you don’t need to worry about anything getting soggy. Kale and root veggies are tough – they can handle it. 😉
I’ll be eating this salad on repeat this week, followed by some Raw Chocolate Coconut Cashew Bars (a reader fav!), because I made a double batch over the weekend and I almost forgot how amazing they are. Plus, most salads should be followed up with some chocolate, right? #balance
I found this salad to be perfectly satisfying without adding any meat/fish/tofu on top, but if you’re looking for extra sustenance, grilled salmon or shredded chicken would both be wonderful additions.
One serving boasts a whopping 12 grams of fiber and 11 grams of plant-based protein. Not to mention the bounty of vitamins, minerals, and antioxidants – namely Vitamins A, C, and K, and potassium.
If you make this salad, be sure to share a photo and tag #dishingouthealth so I can see your beautiful creations!
Cheers to a rockin’ week.
- 2 medium sweet potatoes, peeled and spiralized
- 2 tsp. olive oil, divided
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 bunch Lacinato kale, roughly chopped
- 2 Tbsp. creamy salted almond butter
- 2 Tbsp. filtered water
- 2 tsp. lower-sodium tamari (sub for soy sauce)
- 1 tsp. freshly grated ginger
- 1 clove minced garlic
- 1 tsp. honey (or pure maple syrup)
- Juice of 1 lime
- 1 cup cooked hulled barley (sub for grain of choice)
- 2 Tbsp. pepitas (optional)
- Other optional toppings: avocado, fresh shaved radish, herbs,
- Place kale in a large bowl. Add 1 tsp. olive oil and gently massage into leaves. Set aside.
- Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium. Add sweet potato noodles; season with salt and pepper, and cook 4 to 5 minutes, stirring often, until slightly softened. Pour into bowl with kale and toss to combine. (the kale will soften once tossed with the hot sweet potato noodles).
- Combine almond butter, water, tamari, ginger, garlic, honey, and lime juice in a small bowl. Whisk to combine. Pour over salad and add cooked barley; toss to combine. Top with pepitas and toppings of choice.
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