Roasted Sweet Potato Kale Salad for a Healthy Vibrant Meal

This Roasted Sweet Potato Kale Salad is a vibrant dish bursting with flavor and nutrition.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Chilling Time 15

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Sweet Potatoes Cubed
1 bunch Kale Chopped and massaged
1 can Chickpeas Drained
1/2 cup Dried Cranberries
1/2 cup Feta Cheese Optional

For the Dressing

2 tablespoons Lemon Juice Fresh
3 tablespoons Olive Oil
1 tablespoon Dijon Mustard
1 tablespoon Honey Or Maple Syrup for vegan
1 clove Minced Garlic Roasted for milder taste
to taste Salt
to taste Pepper

Equipment

Oven
Baking sheet
Mixing Bowl
whisk

Method

Roast Sweet Potatoes

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes.

Prepare Kale

Wash and chop the kale. Massage with a pinch of salt for about 2 minutes to soften and enhance flavor.

Make Dressing

Whisk together lemon juice, olive oil, Dijon mustard, honey or maple syrup, garlic, salt, and pepper in a small bowl.

Combine Salad

Pour dressing over kale, then mix in roasted sweet potatoes, chickpeas, dried cranberries, and optional feta.

Serve

Transfer to a serving platter. Optional: Crumble feta on top. Can chill for 15-30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 12000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

For optimal freshness, store leftover salad and dressing separately, enjoying within 3 days. Adjust dressing sweetness and acidity to taste.

Tried this recipe?

Let us know how it was!