Description
This Sweet Potato and Kale Salad features roasted sweet potatoes and tender kale, topped with red onion, dried cranberries, feta cheese, and walnuts, all drizzled with a tangy-sweet dressing. It’s a nutritious and satisfying dish, perfect as a main or side for any meal.
Ingredients
Scale
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bunch of kale, stems removed and leaves chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup water (optional, for dressing consistency)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, salt, and black pepper until well-coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast the sweet potatoes for about 25-30 minutes, or until fork-tender and golden brown, stirring halfway through.
- Remove from the oven and let cool slightly.
- Wash the kale leaves thoroughly under cold water.
- Remove the tough stems from the kale by sliding your hand down the leaf while holding the stem.
- Chop the kale leaves into bite-sized pieces.
- In a large mixing bowl, add the chopped kale and drizzle with 1 teaspoon of olive oil. Massage the kale gently for 2-3 minutes to make it tender.
- In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper.
- If desired, add water (1-4 tablespoons) to reach your preferred dressing consistency.
- Taste and adjust seasoning as necessary.
- Add the cooled sweet potatoes to the bowl with the massaged kale.
- Add the sliced red onion, dried cranberries, crumbled feta cheese, and chopped walnuts.
- Drizzle half of the dressing over the salad and toss gently to combine.
- Taste and add more dressing if desired.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Notes
- This salad can be served as a main dish or a side. It pairs well with grilled chicken or fish.
- For a complete meal, consider adding protein like chickpeas or grilled tofu.
- Leftovers can be stored in the refrigerator for up to 2 days, but the kale may become softer over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes