Description
This Roasted Sweet Potato Kale Salad combines tender, oven-roasted sweet potatoes with finely chopped Tuscan kale, tossed in a tangy citrus vinaigrette. Finished with crunchy pepitas, salty feta crumbles, chewy dried cherries, and protein-rich roasted chickpeas, this vibrant salad offers a harmonious blend of sweet, savory, and tart flavors with satisfying textures, perfect for a wholesome lunch or light dinner.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced into cubes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Kale and Dressing
- 1 large bunch Tuscan kale (about 6 cups chopped, stems removed and finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Freshly ground salt and pepper, to taste
Toppings
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup feta cheese crumbles
- 1/3 cup dried cherries
- 1/2 cup roasted or canned chickpeas
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Arrange the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup, then sprinkle the minced garlic and 1/4 teaspoon salt over them. Toss everything well to coat all potato cubes evenly with the oil, maple syrup, garlic, and salt.
- Roast Sweet Potatoes: Spread the coated sweet potatoes evenly on the baking sheet. Roast in the preheated oven for 35-45 minutes, stirring halfway through to ensure even cooking, until the sweet potatoes are tender when pierced with a fork.
- Prepare Kale: While the potatoes roast, finely chop and stem the Tuscan kale. Place the chopped kale in a large mixing bowl.
- Make Dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh orange or lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon maple syrup until smooth and emulsified. Season with freshly ground salt and pepper to taste.
- Massage Kale: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for several minutes to soften the leaves and reduce bitterness, enhancing flavor absorption.
- Combine Sweet Potatoes and Kale: Once roasted sweet potatoes are done and slightly cooled, add them to the dressed kale. Toss gently to combine all the salad components.
- Serve Salad: Portion the salad into four individual bowls or a large serving bowl for sharing.
- Add Toppings Before Serving: Just before serving, sprinkle pepitas, feta cheese crumbles, dried cherries, and roasted or canned chickpeas on top. This keeps the crunchy elements fresh and prevents sogginess.
Notes
- Do not add feta cheese or pepitas until right before serving to maintain their crunch.
- Massaging the kale softens it and improves digestibility and flavor.
- Roasted chickpeas add protein and crunch; canned chickpeas can be used if roasted are not available.
- You can substitute dried cranberries if dried cherries are unavailable.
- For a vegan version, omit feta cheese or substitute with a vegan alternative.
Nutrition
- Serving Size: 1 salad
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 6 g
- Protein: 8.5 g
- Cholesterol: 15 mg
