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winter kale panzanella
Sweet Potato and Kale Panzanella
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Flavour-layered winter salad with sweet potato, kale, pomegranate and optional low-carb croutons (or use "old" bread). A great festive side dish or lunch. For ease, bake the croutons and roast the sweet potato and seeds at the same time.

Course: Salad, Side Dish
Cuisine: Low Carb, vegan
Keyword: kale, sweet potatoes
Servings: 4 servings
Calories: 326 kcal
Author: kellie anderson
  • 1 batch keto croutons optional; see below
  • 1 medium sweet potato about 300 grams
  • 1 tbsp extra virgin olive oil
  • 150 g whole kale leaves or bag of chopped
  • 3 tbsp pumpkin seeds or pecans; more if liked
  • 4 tbsp pomegranate arils/seeds more if liked
  • 2 French/long shallots or small red onion
  • 1 tsp apple cider vinegar or white wine vinegar/Champagne vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pomegranate molasses
  • 1 tbsp Dijon mustard
  • 2 tsp low-carb liquid sweetener or maple syrup/honey
  • salt and pepper to taste
Keto Croutons
  • 50 g ground almonds or almond flour
  • 1.5 tsp xanthan gum
  • 3.5 tbsp just-boiled water
  • 1 tsp nutritional yeast or ¼ tsp salt
  • 1 tsp extra virgin olive oil
  1. To make the optional Keto Croutons, preheat the oven to 190C fan/200C/400F. Mix the ingredients in a small bowl and knead in the bowl for one minute. Let it rest at room temperature, or in the refrigerator if a warm room, for 15 minutes. Then roll out between two sheets of parchment paper to ½ cm or slightly thicker. Brush with half of the olive oil and cut into crouton shapes. Place the parchment paper with the crouton on it onto a baking tray and bake at 190C fan/200C/400 for 20 minutes, turning once and brushing with remaining oil. You will probably have to recut them as they will puff up a bit and try and rejoin. Remove the croutons with a spatula and onto a baking rack or plate. Use within the day. If using old bread, tear or cube it to toss into the salad later on.

The Salad
  1. Wash and cube the sweet potato. Toss in 2 tsp of the olive oil and lay on a baking tray. Place in a 180C fan/200C/400F oven - with the keto croutons if making - and roast until soft, about 20 minutes. During the last 8 minutes, pop the pumpkin seeds or pecans onto a smaller tray and place in the oven to toast.

  2. Meanwhile, de-stem the whole kale leaves by running a sharp heavy knife along the rib/centre stem on each side. Cut into bite-sized pieces. Place in a large bowl (can use your serving bowl) and use your hands to lightly massage the remaining teaspoon of oil into the kale. This will soften it a little.

  3. Whisk up the dressing ingredients in a jug until thick and smooth. Taste and adjust to your liking, bearing in mind that the kale has oil on it.

  4. Peel, halve and thinly slice the shallot. If you are using a small onion, peel, quarter and thinly slice (you may not use all of it). Pop the slices in a small bowl and massage in the vinegar.

  5. Toss the roasted sweet potato, pumpkin seeds or pecans, shallots, pomegranate arils, and dressing into the massaged kale pieces. If using old bread, toss this through and let sit until the bread softens - about half an hour. If opting for the keto croutons, just use them as a garnish. The keto croutons get a bit chewy if mixed into the salad. Eat immediately.

Nutrition Facts
Sweet Potato and Kale Panzanella
Amount Per Serving
Calories 326 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 124mg5%
Potassium 522mg15%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 8g9%
Protein 8g16%
Vitamin A 11762IU235%
Vitamin C 49mg59%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.