Why Make This Recipe
Roasted Sweet Potato Kale Salad is a delightful dish that combines rich flavors and healthy ingredients. This salad is not only visually appealing with its vibrant colors but also packed with nutrients. Sweet potatoes offer a sweet, earthy flavor, while kale adds a nice crunch. This salad is perfect for a light lunch or as a side dish for dinner. It’s easy to make and great for both meal prep and entertaining.
How to Make Roasted Sweet Potato Kale Salad
Ingredients:
- 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
- 1-2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bunches of kale (washed and massaged)
- 1 cup cooked quinoa – cooled
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions:
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Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, kosher salt, and black pepper. Spread them out on a baking sheet. Roast in the oven for about 25-30 minutes, until they are tender and slightly caramelized. Stir them halfway through cooking.
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Make the Dressing: In a bowl, whisk together dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper until well combined.
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Assemble and Dress the Salad: In a large bowl, add the massaged kale, cooked quinoa, roasted sweet potatoes, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese. Drizzle the dressing over the top and toss everything gently to combine.
How to Serve Roasted Sweet Potato Kale Salad
Serve this salad warm or cold. It works beautifully as a standalone meal or as a side dish for grilled chicken or fish. The combination of flavors makes it a crowd-pleaser at gatherings. You can also top it with additional goat cheese or nuts for extra flavor.
How to Store Roasted Sweet Potato Kale Salad
You can store any leftover salad in an airtight container in the fridge. It will stay fresh for up to 3 days. If you’re preparing this salad for meal prep, consider storing the dressing separately until you’re ready to eat to keep the greens crisp.
Tips to Make Roasted Sweet Potato Kale Salad
- Ensure the sweet potatoes are cut into equal sizes for even roasting.
- Use a variety of kale, like curly or lacinato, depending on your preference.
- If you want to add more protein, consider adding chickpeas or grilled chicken.
- Feel free to adjust the sweetness by modifying the amount of maple syrup in the dressing.
Variation
You can switch up the ingredients based on your preference. Try adding different nuts like walnuts or almonds, or switch the raisins for dried cranberries. You could also use feta cheese instead of goat cheese for a different flavor profile.
FAQs
1. Can I use other greens instead of kale?
Yes, you can switch the kale for spinach or mixed greens. Just make sure to wash and dry them well before adding to the salad.
2. Is this salad vegan?
To make it vegan, simply omit the goat cheese or replace it with a dairy-free alternative.
3. How can I make this salad spicier?
You can add some sliced jalapeños or a dash of red pepper flakes to the dressing for an extra kick.
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