Description
This Roasted Sweet Potato Kale Salad is a vibrant and nutritious dish featuring tender roasted sweet potatoes combined with fresh kale and a zesty dressing. Perfect as a wholesome lunch or side, this salad balances sweet, savory, and tangy flavors with a satisfying texture.
Ingredients
For the Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 5 cups kale, tough stems removed and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated.
- Roast Sweet Potatoes: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.
- Massage the Kale: Place the chopped kale in a large bowl and gently massage with a pinch of salt for about 2-3 minutes until the leaves soften and darken.
- Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Assemble Salad: Add roasted sweet potatoes, sliced red onion, dried cranberries, and toasted pumpkin seeds to the kale. Pour the dressing over the salad and toss gently to coat evenly.
- Serve: Allow the salad to sit for 5 minutes to meld flavors before serving warm or at room temperature.
Notes
- For extra protein, add cooked chickpeas or grilled chicken.
- Use fresh pumpkin seeds for the best crunch and flavor.
- Kale can be swapped with spinach or mixed greens if preferred.
- The salad is great served warm but can also be refrigerated and served cold the next day.
- Adjust the maple syrup amount in the dressing to your desired level of sweetness.
