Roasted Sweet Potato & Kale Salad
Roasted Sweet Potato & Kale Salad is a delicious and nutritious dish that is perfect for any time of the year. With its vibrant colors and hearty ingredients, this salad provides a lovely balance of flavors and textures. Enjoy it as a main course or a side dish, and it’s sure to satisfy everyone at the table.
Why Make This Recipe
This recipe is a fantastic way to incorporate healthy ingredients into your diet. Sweet potatoes are packed with vitamins and minerals, while kale is a superfood loaded with nutrients. The combination of roasted sweet potatoes, crunchy nuts, and tangy dressing makes for a tasty salad. Plus, it’s simple to make and can be prepared in under an hour!
How to Make Roasted Sweet Potato & Kale Salad
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 cups kale, stems removed and chopped
- 1 tablespoon lemon juice
- 1/2 cup cooked quinoa (optional)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts, toasted
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste (for dressing)
Directions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Spread the cubes on a baking sheet and roast for 25–30 minutes, until golden and tender.
- While the potatoes roast, massage chopped kale with lemon juice and a pinch of salt for 1–2 minutes until tender.
- In a small bowl, whisk together all dressing ingredients until smooth.
- In a large bowl, combine the massaged kale, roasted sweet potatoes, quinoa (if using), cranberries, nuts, and cheese.
- Drizzle with dressing and toss gently to combine.
- Serve warm or at room temperature.
How to Serve Roasted Sweet Potato & Kale Salad
This salad can be served warm or at room temperature. Enjoy it as a filling lunch or as a side dish for dinner. It pairs well with grilled chicken, fish, or as part of a vegetarian meal.
How to Store Roasted Sweet Potato & Kale Salad
To store leftovers, place the salad in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. Keep the dressing separate until you are ready to eat for better texture.
Tips to Make Roasted Sweet Potato & Kale Salad
- For extra flavor, try adding a pinch of cayenne pepper to the sweet potatoes before roasting.
- If you want to make it more filling, add more quinoa or even some beans.
- Toast the nuts for added crunch and flavor!
Variation
- You can swap kale for spinach if you prefer a milder taste.
- Try adding other fruits, such as apples or pears, for a sweet twist.
- Use different nuts, like almonds or pistachios, based on your taste.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the sweet potatoes and kale in advance. Just combine them right before serving.
Is this salad vegetarian?
Yes, this salad is vegetarian. If you skip the cheese, it’s also vegan.
Can I add proteins to this salad?
Absolutely! You can add grilled chicken, chickpeas, or tofu for extra protein.
