Roasted Sweet Potato and Kale Salad Recipe
This roasted sweet potato and kale salad proves salads aren’t doomed to sadness.
Golden caramelized cubes meet leafy greens in a bowl that actually excites.
The nutty crunch, vibrant colors, and tangy dressing scream flavor louder than your yoga instructor screams “hold the plank.”
You get crispy edges, tender bites, and just enough kale to pretend you’re virtuous without sacrificing joy.
It’s hearty enough for dinner, fancy enough for guests, and easy enough for weeknights when cooking feels like a personal insult.
Roasted Sweet Potato and Kale Salad Recipe
Roasted sweet potatoes tossed with fresh kale, crunchy toppings, and zesty dressing.
Ingredients
- Sweet potatoes – 2 large about 1.5 lbs, cubed
- Olive oil – 3 tbsp
- Kale – 5 cups chopped
- Red onion – ½ small thinly sliced
- Pumpkin seeds – ¼ cup
- Dried cranberries – ¼ cup
- Lemon juice – 2 tbsp
- Maple syrup – 1 tbsp
- Dijon mustard – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes with 2 tbsp olive oil, salt, and pepper. Roast for 30 minutes, flipping halfway.
- In a small bowl, whisk lemon juice, maple syrup, mustard, and remaining olive oil into dressing.
- Place chopped kale in large bowl, massage with half the dressing for 2 minutes to soften.
- Add roasted sweet potatoes, onion, cranberries, and pumpkin seeds. Toss with remaining dressing.
- Serve warm or room temperature.
Notes
- Calories: 245
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 5 g
Vitamins & Minerals (per serving)
- Vitamin A: 260%
- Vitamin C: 45%
- Calcium: 8%
- Iron: 10%
- Potassium: 16%
Additional Notes
- Add avocado for creaminess.
- Swap cranberries with pomegranate seeds for extra flair.
- This salad doubles as meal prep and leftover envy.
