Wash baby kale (I am so happy I bought a salad spinner!) Place it on a large plate (preferably oval, as it makes all the difference, ha!).
Bake a sweet potato until it is all cooked, cut it into cubes and put on top of kale, add goats cheese and avocado.
For the dressing, I used a teaspoon of sticky fig relish (here is my favourite), juice of half lemon, a drizzle of olive oil, and a bit of balsamic.
Sprinkle with pine nuts.
It is a very nutritious and filling salad. I sometimes add baked beetroot, beetroots in the UK are always so sweet and good. Starchy vegetables like beetroot or sweet potato are a great source of carbs. Goats cheese makes it all more satiating and satisfying; avocado is a glorious food rich in omega-9 fat, lutein (great for eyes and skin health), potassium and fiber; kale does not need any comments – we always should eat loooots of greens.
Fat loss expert, elite group fitness instructor and personal trainer based in Sheffield.