why make this recipe
Roasted Sweet Potato Kale Salad is a delightful mix of flavors and textures. The sweet, roasted sweet potatoes pair perfectly with the hearty kale. This salad is not only tasty but also packed with nutrients. It’s a great choice for a healthy lunch or a side dish at dinner. Plus, it’s easy to make and wonderful for meal prep!
how to make Roasted Sweet Potato Kale Salad
Ingredients :
- 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
- 1-2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bunches of kale (washed and massaged)
- 1 cup cooked quinoa – cooled
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions :
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Roast the sweet potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with 1-2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Spread them out on a baking sheet and roast for about 25-30 minutes or until they are tender and golden, stirring halfway through.
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Make the dressing: In a small bowl, whisk together 2 tablespoons of dijon mustard, 1 tablespoon of fresh lemon juice, 1 tablespoon of maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until smooth.
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Assemble and dress the salad: In a large bowl, combine the washed and massaged kale, cooked quinoa, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese. Add the roasted sweet potatoes once they are cool. Drizzle the dressing over the salad and toss well to combine.
how to serve Roasted Sweet Potato Kale Salad
Serve the salad warm or at room temperature. It makes a beautiful dish for a family meal or when entertaining guests. You can enjoy it as a main dish or a side dish. Add more goat cheese or nuts on top for extra flavor!
how to store Roasted Sweet Potato Kale Salad
Store any leftovers in an airtight container in the refrigerator. It’s best to keep the dressing separate until you are ready to eat. The salad will stay fresh for about 3 days.
tips to make Roasted Sweet Potato Kale Salad
- Make sure to massage the kale. This helps break down the tough fibers and makes it softer to eat.
- You can prepare the sweet potatoes and quinoa ahead of time, making assembly quicker when you’re ready to eat.
- If you want more texture, try adding toasted seeds or other nuts to the salad.
variation
Feel free to change the ingredients to suit your taste. You can add proteins like grilled chicken or chickpeas for extra sustenance. Swap the goat cheese for feta or leave it out for a vegan version. Different dried fruits, like cranberries or apricots, can be used instead of golden raisins.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the sweet potatoes, quinoa, and dressing in advance. Just add them to the kale close to serving time to keep everything fresh.
2. How do I know when the sweet potatoes are done roasting?
Sweet potatoes are done when they are fork-tender and have a golden color. You can test them with a fork; it should go in easily if they are cooked.
3. Can I use other greens instead of kale?
Sure! Spinach, arugula, or mixed salad greens would all work well in this salad instead of kale. Just adjust the wash and massage steps accordingly.
Roasted Sweet Potato Kale Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful salad featuring roasted sweet potatoes and hearty kale, packed with nutrients and flavors. Perfect for a healthy lunch or dinner side dish.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bunches of kale, washed and massaged
- 1 cup cooked quinoa, cooled
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, kosher salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and golden.
- In a small bowl, whisk together dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper until smooth to make the dressing.
- In a large bowl, combine kale, cooked quinoa, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese. Once the sweet potatoes are cool, add them to the salad.
- Drizzle the dressing over the salad and toss well to combine.
Notes
Massage the kale for a softer texture. You can prepare sweet potatoes and quinoa ahead of time for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg