Description
Delectable Sweet Potato Kale Salad brings Mediterranean-inspired flavors to your table with roasted vegetables and zesty honey mustard dressing. Crisp kale leaves and caramelized sweet potatoes create a perfect balance you’ll crave for lunch or dinner.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 tbsp olive oil
- salt and pepper (to taste)
- 1 bunch curly kale (stems removed and chopped)
- 1 tbsp lemon juice (for massaging kale)
- ¼ cup dried cranberries
- ¼ cup roasted pepitas or chopped almonds
- ¼ small red onion (thinly sliced)
- ½ cup cooked quinoa (optional, for added protein)
- feta cheese (optional, crumbled)
- ¼ cup plain Greek yogurt
- 2 tbsps Dijon mustard
- 1 ½ tbsps honey
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- salt and pepper (to taste)
Instructions
- Roasting Sweet Potatoes: Activate the oven to 400°F (200°C). Coat diced sweet potatoes with olive oil, then season with salt and pepper. Distribute evenly on a baking sheet and roast for 20-25 minutes, rotating midway through cooking. Allow to cool slightly after achieving a golden, tender texture.
- Preparing Kale Base: Transfer chopped kale into a generous mixing bowl. Splash with lemon juice and sprinkle salt. Firmly knead the leaves with hands for 1-2 minutes until they soften and darken, releasing their robust flavor.
- Crafting Honey Mustard Dressing: Combine all dressing components in a compact bowl. Vigorously whisk until the mixture transforms into a smooth, harmonious blend. Fine-tune seasoning according to personal preference.
- Composing the Salad: Integrate roasted sweet potatoes, quinoa, cranberries, pepitas, and red onion into the massaged kale foundation. Gently toss ingredients to ensure even distribution. Generously drizzle prepared dressing over the salad, then toss once more. Optional: Garnish with crumbled feta cheese. Serve immediately or refrigerate for a crisp, refreshing experience.
Notes
- Ensure even-sized potato cubes for uniform cooking and golden caramelization. Spread them in a single layer without overcrowding to achieve crispy edges.
- Use firm, gentle hand movements to break down tough fibers. Softer leaves mean better dressing absorption and more enjoyable texture.
- If dressing seems too thick, thin with a little water or additional lemon juice. Whisk thoroughly to maintain smooth, creamy texture.
- Prepare components separately and store in refrigerator. Combine just before serving to maintain kale’s crispness and prevent soggy salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg