Roasted Sweet Potato and Kale Salad
A vibrant Roasted Sweet Potato and Kale Salad, combining caramelized sweet potatoes, crisp kale, and a zesty dressing—vegan, colorful, and wildly satisfying.
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups chopped kale stems removed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil for kale
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- 2 tablespoons vegan dressing balsamic or tahini-based
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on the sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden and tender.
- In a large bowl, massage kale with lemon juice and olive oil until it softens and looks glossy.
- Add roasted sweet potatoes, cranberries, and nuts to the kale.
- Drizzle with vegan dressing and toss gently to combine.
- Serve warm or chilled, and feel instantly radiant.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 310%
- Vitamin C: 55%
- Iron: 10%
- Magnesium: 14%
- Potassium: 16%
Additional Notes / Tips
- Add roasted chickpeas for extra crunch and protein.
- Swap kale for spinach if you’re feeling soft and delicate.
- A drizzle of maple syrup in the dressing makes it divine.
- For meal prep, store components separately to keep textures fresh.
- Pair with a chilled green smoothie for full goddess energy.