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5 from 3 votes

Sweet Potato, Kale and Wild Garlic Salad

This delicious hearty salad is a great way to make use of free foraged wild garlic (ramsons)! The creamy dressing works well with the sweet potatoes and kale. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: British
Servings: 4
Calories: 253kcal
Author: Kate Hackworthy | Veggie Desserts


  • 750 g sweet potatoes peeled and cut into large cubes
  • 1 tablespoon olive oil
  • 25 g 1 oz wild garlic (ransoms), leaves washed and finely chopped (plus wild garlic flowers for garnish), substitute: 1/2 teaspoon finely chopped garlic
  • 240 ml plain yogurt (or non-dairy yogurt)
  • 2 teaspoons lemon juice
  • salt and pepper
  • 100 g kale leaves washed and tough stalks removed, torn into pieces
  • 1 tablespoon sesame seeds


  • Heat oven to 200C/400F
  • Toss the sweet potatoes in the oil , spread in a single layer on a baking tray and roast for 25-30 minutes or until soft and just starting to turn brown. Set aside to cool.
  • For the sauce, stir the wild garlic, yogurt and lemon juice together. Season with salt and pepper. Keep in the fridge until ready to use.
  • Blanch the kale briefly in boiling water to soften. Refresh under cold water and drain.
  • Serve the kale topped with the roasted sweet potatoes. Drizzle with the wild garlic yogurt dressing and sprinkle with sesame seeds and wild garlic flowers.


If you can't get wild garlic (ransoms), substitute 1/2 a teaspoon of finely chopped garlic


Calories: 253kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 140mg | Potassium: 856mg | Fiber: 5g | Sugar: 10g | Vitamin A: 29160IU | Vitamin C: 35.8mg | Calcium: 186mg | Iron: 1.8mg