Roasted Sweet Potato & Kale Salad
This Roasted Sweet Potato & Kale Salad is a nourishing and flavorful dish packed with texture and vibrant colors. The caramelized roasted sweet potatoes pair perfectly with crispy kale, crunchy pecans, and creamy feta, all tossed in a tangy maple Dijon dressing. Perfect as a side dish or a satisfying meal on its own!
Ingredients:
(Serves: 4-6)
For the Salad:
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
1 bunch kale, stems removed & chopped (about 5 cups)
½ small red onion, thinly sliced
½ cup crumbled feta cheese
⅓ cup pecans or walnuts, toasted & chopped
¼ cup dried cranberries
For the Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup or honey
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).Toss diced sweet potatoes with olive oil, salt, pepper, and smoked paprika on a baking sheet.Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
2. Prepare the Kale:
Place chopped kale in a large bowl.Drizzle with 1 tsp olive oil and massage for 1-2 minutes until softened.
3. Make the Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
4. Assemble the Salad:
Add roasted sweet potatoes, red onion, feta cheese, pecans, and cranberries to the kale.Drizzle with dressing and toss to combine.
5. Serve & Enjoy:
Let sit for 5 minutes to absorb flavors.Serve at room temperature or slightly warm.
Nutritional Information
(Per Serving – Approximate):
(Values may vary based on ingredients used.)
Calories: 280
Protein: 6g
Carbohydrates: 33g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 320mg
Fiber: 5g
Sugar: 9g
Notes & Tips:
Make It Vegan: Omit feta or use a dairy-free cheese alternative.
Add More Protein: Top with grilled chicken, chickpeas, or quinoa for a heartier meal.
Extra Crunch:Add pumpkin seeds or sunflower seeds.
Make Ahead: Store in the fridge for up to 3 days. Keep dressing separate until ready to serve.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Common Questions & Answers:
Q: Can I use baby kale instead of regular kale?
A: Yes! Baby kale is more tender and doesn’t need massaging.
Q: Can I roast the kale with the sweet potatoes?
A: Yes! Roast kale for just 5-7 minutes until slightly crispy.
Q: What other dressings pair well with this salad?
A: A balsamic vinaigrette, tahini dressing, or lemon garlic dressing would work great.
Q: Can I serve this salad cold?
A: Yes! It tastes great warm or chilled.