Description
This hearty Roasted Sweet Potato and Kale Salad is perfect for a satisfying winter meal. We focus on simple roasting methods and a delicious dressing to bring this wholesome salad together easily.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 large bunch of kale, stems removed and roughly chopped
- 1/4 cup olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Set aside to cool slightly.
- While the potatoes roast, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl to create the dressing.
- Place the chopped kale in a large bowl. Pour about half of the dressing over the kale. Massage the dressing into the kale with your hands for 1-2 minutes until the kale softens.
- Add the roasted sweet potatoes and pecans (if using) to the kale. Toss gently to combine everything.
- Add more dressing if needed. Serve immediately for a warm salad experience.
Notes
- Massaging the kale helps break down its tough texture, making the salad much more pleasant to eat.
- Feel free to substitute pecans with walnuts or toasted pumpkin seeds.
- This salad tastes great warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 18g
- Sodium: Approx. 250mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 16g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 8g
- Protein: Approx. 5g
- Cholesterol: 0mg