Description
This Roasted Sweet Potato Kale Salad combines tender roasted sweet potatoes with finely chopped Tuscan kale, enhanced by a tangy maple and citrus dressing, and topped with crunchy pepitas, dried cherries, creamy feta, and roasted chickpeas. It’s a nutritious and satisfying vegetarian dish perfect for a wholesome lunch or dinner.
Ingredients
Scale
Roasted Sweet Potato
- 2 medium sweet potatoes, diced into cubes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Kale Salad and Dressing
- 1 large bunch Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)
- 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: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: On a baking sheet, place the diced sweet potatoes. Drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup, then add the minced garlic and 1/4 teaspoon salt. Toss everything together to ensure the potatoes are evenly coated with oil and seasonings.
- Roast Sweet Potatoes: Spread the sweet potato cubes evenly on the baking sheet. Roast in the preheated oven for 35-45 minutes, stirring once halfway through, until the sweet potatoes are tender when pierced with a fork.
- 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, 1 tablespoon fresh orange or lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon 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 Sweet Potatoes and Kale: When the sweet potatoes are done roasting and slightly cooled, add them to the dressed kale mixture and toss gently.
- Serve Salad: Divide the salad into 4 individual bowls or place it in one large serving bowl.
- Add Toppings Just Before Serving: Sprinkle pepitas, dried cherries, feta cheese crumbles, and roasted chickpeas over the salad. Add these toppings right before eating to keep them crunchy and fresh.
Notes
- Do not add feta cheese or pepitas until ready to serve to keep them crisp and prevent sogginess.
- You can substitute lemon juice for orange juice in the dressing according to your taste preference.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Chickpeas can be roasted at 400°F for 20-30 minutes if not using pre-roasted or canned.
- Make sure to massage the kale well to enhance its tenderness and flavor absorption.
Nutrition
- Serving Size: 1 salad
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 6 g
- Protein: 8.5 g
- Cholesterol: 12 mg
