Description
This vibrant Roasted Sweet Potato Kale Salad combines the natural sweetness of oven-roasted sweet potatoes with hearty Tuscan kale, tangy dried cherries, creamy feta, and crunchy pepitas. Enhanced by a zesty citrus-mustard dressing and topped with roasted chickpeas for extra texture, this salad is a satisfying and nutritious meal perfect for lunch or 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, stemmed and finely chopped (about 6 cups)
- 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: Place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup, then add the minced garlic and 1/4 teaspoon salt. Toss to coat evenly, ensuring each cube is well covered in the oil and seasonings.
- Roast Sweet Potatoes: Spread the sweet potatoes evenly on the baking sheet. Roast in the preheated oven for 35 to 45 minutes, stirring halfway through, until they are fork-tender and slightly caramelized.
- Prepare Kale: While the sweet potatoes roast, finely chop the Tuscan kale and place it in a large bowl.
- Make Dressing: In a small bowl, whisk together 2 tablespoons olive oil, fresh orange or lemon juice, apple cider vinegar, Dijon mustard, and maple syrup until smooth.
- 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 remove bitterness.
- Combine Salad: Once the sweet potatoes are cooked and slightly cooled, add them to the massaged kale and toss gently to combine.
- Assemble and Serve: Divide the salad into 4 bowls or one large serving bowl. Just before serving, sprinkle with pepitas, feta cheese, dried cherries, and roasted chickpeas to keep the toppings crunchy.
Notes
- Do not add feta cheese and pepitas until just before serving to maintain their crunch.
- Use fresh orange juice for a sweeter dressing or lemon juice for a tangier profile.
- Massage the kale well to improve texture and flavor.
- Roasted chickpeas can be swapped with crunchy nuts if desired.
- This salad can be served warm or at room temperature.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 250 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: 12 mg
