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–+ servings

Roasted Sweet Potato Kale Salad

A nutritious and vibrant salad featuring roasted sweet potatoes, fresh kale, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 medium sweet potatoes peeled and cubed
  • 4 cups kale stems removed and chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
Dressing
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Roast Sweet Potatoes
  1. Preheat the oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Prepare Salad
  1. In a large mixing bowl, combine the chopped kale, cherry tomatoes, and red onion.
  2. Once the sweet potatoes are done roasting, let them cool for a few minutes before adding them to the salad bowl.
Make Dressing
  1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
Combine and Serve
  1. Drizzle the dressing over the salad and toss gently to combine.
  2. Top with crumbled feta cheese if desired, and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 2gFiber: 8gSugar: 6g

Notes

This salad can be served warm or cold and is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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