Roasted Sweet Potato Kale Salad
A nutrient-packed salad featuring caramelized sweet potatoes, massaged kale, and a tangy maple-mustard dressing - perfect as a hearty side or vegetarian main.Preparation Time: PT15M (15 minutes)
Ingredients
- 1 large sweet potato or 2 medium sweet potatoes, peeled and cut into 1/2” cubes
- 3 tablespoons cooking oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 1/2 cups pecan halves
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup tahini
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1/4-1/2 cup water
- 1/2 cup neutral cooking oil (like canola or sunflower oil)
- 1 bunch dinosaur kale, stems removed and chopped
- 1 tablespoon neutral cooking oil
- 1/4 cup dried cranberries
- 4 ounces feta cheese, crumbled
Instructions
- Roast sweet potatoes: Toss with 1 tbsp oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes until tender.Massage kale: Rub leaves with 1 tsp dressing until slightly wilted.Make dressing: Whisk all dressing ingredients until emulsified.Assemble: Combine kale, roasted sweet potatoes, cranberries, and pepitas.Drizzle dressing and toss gently. Top with goat cheese if using.
Notes
- For vegan version: omit cheese or use vegan feta
- Add roasted chickpeas for extra protein
- Stores well refrigerated for 3 days (dress just before serving)
- Substitute walnuts for pepitas if preferred