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.