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Sweet Potato Kale Salad Recipe

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Roasted Sweet Potato Kale Salad
Roasted Sweet Potato Kale Salad from onebalancedlife.com

Description

This sweet potato kale salad recipe is a perfect blend of savory and sweet. The combination of roasted sweet potato and kale with a tangy dressing makes it an excellent addition to any meal. This salad is not only delicious but also healthy as it is packed with nutrients.

Prep Time

The preparation time for this salad recipe is around 20 minutes.

Cook Time

The cooking time for this salad recipe is around 30 minutes.

Ingredient

The ingredients required for this salad recipe are as follows:
  • 2 medium-sized sweet potatoes, peeled and diced
  • 1 bunch kale, washed and chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Equipment

The equipment required for this salad recipe are as follows:
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Salad bowl

Method

  1. Preheat the oven to 400°F.
  2. Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  3. Bake the sweet potatoes for 25-30 minutes or until they are tender.
  4. In a mixing bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard to make the dressing.
  5. Place the chopped kale in a salad bowl and add the roasted sweet potatoes.
  6. Pour the dressing over the salad and toss well to coat.
  7. Add the chopped pecans and dried cranberries to the salad and toss well again.
  8. Season with salt and pepper to taste.
  9. Serve immediately.

Notes

You can add grilled chicken or roasted chickpeas to the salad to make it more filling. You can also substitute the pecans with walnuts or almonds.

Nutrition Info

This salad recipe makes 4 servings. Each serving contains approximately:
  • Calories: 345
  • Carbohydrates: 43g
  • Protein: 5g
  • Fat: 19g
  • Saturated Fat: 2g
  • Sodium: 178mg
  • Potassium: 698mg
  • Fiber: 5g
  • Sugar: 20g
  • Vitamin A: 20321IU
  • Vitamin C: 103mg
  • Calcium: 127mg
  • Iron: 2mg

Recipe Tips

To save time, you can roast the sweet potatoes beforehand and store them in the refrigerator for up to 3 days. You can also make the dressing in advance and store it in an airtight container in the refrigerator for up to 5 days. When ready to serve, simply toss the sweet potatoes and kale with the dressing and add the pecans and cranberries.

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