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Kale Sweet Potato Salad

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Kale Sweet Potato Salad is a hearty and nutritious dish featuring roasted sweet potatoes, tender kale, and a tangy dressing, with optional toppings like nuts and cheese, creating a satisfying balance of flavors and textures.

Ingredients

  1. 2 medium sweet potatoes, peeled and diced
    4 cups kale, stems removed and chopped
    1 tablespoon olive oil
    Salt and pepper to taste
    1/4 cup red onion, thinly sliced (optional)
    1/4 cup toasted pecans or walnuts (optional)
    1/4 cup crumbled feta cheese or goat cheese (optional)
    2 tablespoons olive oil (for dressing)
    1 tablespoon balsamic vinegar (for dressing)
    1 teaspoon Dijon mustard (for dressing)
    1 teaspoon honey (for dressing)
    Salt and pepper to taste (for dressing)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  1. Toss the diced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet.
  2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly browned.
  3. While the sweet potatoes roast, massage the chopped kale with a little olive oil and a pinch of salt to soften the leaves.
  4. In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  5. Once the sweet potatoes are done, let them cool slightly. In a large bowl, combine the roasted sweet potatoes, kale, red onion (if using), and any optional toppings (nuts and cheese).
  6. Drizzle the dressing over the salad and toss gently to combine.
  7. Serve immediately and enjoy!

Notes

  1. For a vegan version, omit the cheese and use maple syrup in the dressing instead of honey.
  2. If you don’t have pecans or walnuts, almonds or sunflower seeds work well as a crunchy topping.
  3. This salad can be made ahead by prepping the sweet potatoes and dressing in advance and assembling just before serving.
  4. To make the kale softer, massage it with a bit of olive oil and salt before assembling the salad.
  5. Store leftover roasted sweet potatoes in an airtight container for up to 3 days in the fridge.

Nutrition

Find it online: https://thefamilycooking.com/kale-sweet-potato-salad/