If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
Pork, Kale & Sweet Potato Salad

Pork, Kale & Sweet Potato Salad

with Honey Mustard Dressing

3 / 4 Rating
Rate this recipe
Download the recipe
Read more

The key to balanced flavour in any recipe is the combination of vinegar, saltiness and sweetness. This recipe has all three and is therefore great. The End. Roasted onion, sweet potato, and cumin amp up the flavour with tender pork bringing the whole dish to a perfect close.

Tags:Child FriendlyGluten freeHealthyHigh FiberHigh ProteinLow CalorieNut Free
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
serving amount

400 g

sweet potato


red onion

1 bunch


2 tsp

wholegrain mustard




1 bunch



pork striploin

2 tbs


Not included in your delivery

1 tbs

olive oil

1 tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2570 kJ
Fat24.5 g
of which saturates4.1 g
Carbohydrate37.2 g
of which sugars16.7 g
Protein59.1 g
Sodium258 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Non-Stick Pan

Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, peel the sweet potato and cut into 2 cm cubes, cut the red onion into wedges, juice the lemon and de-stem and roughly chop the kale.

Cook the sweet potato and red onion
Cook the sweet potato and red onion

Toss the sweet potato and red onion in the cumin, half of the olive oil, and some salt and pepper. Arrange in a single layer on the lined oven tray and bake in the oven for 25-30 minutes or until tender.


Meanwhile, to make the dressing whisk the remaining olive oil, wholegrain mustard, honey and lemon juice in a small bowl until well combined. Set aside.

Massage the kale
Massage the kale

Place the kale in a large bowl and drizzle with extra olive oil. Season well with salt and pepper and then, using your fingers, massage the kale leaves gently to soften. Tip: Massaging kale leaves completely changes their texture and makes them much more enjoyable to eat raw in a salad.

Cook the pork
Cook the pork

Heat a greased ovenproof medium frying pan over a medium-high heat. Season the pork striploin with salt and pepper and add to the pan. Cook for 3 minutes, turning to cook all sides. Transfer to the oven and cook for 8 minutes or until cooked through (pork can be served blushing). Remove from the oven, place on a plate and cover with aluminium foil. Rest for 5 minutes and then slice.


Add the roast sweet potato, red onion and pepitas to the bowl with the kale and gently toss. Divide the salad between plates, top with the pork slices and drizzle with the honey and mustard dressing.