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Roasted Sweet Potato Kale Salad Recipe

Roasted Sweet Potato Kale Salad Recipe
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★★★★★

5.1 from 20 reviews

A vibrant and nutritious roasted sweet potato kale salad featuring tender roasted sweet potatoes, nutrient-packed kale, quinoa, crunchy pecans, and a tangy maple Dijon dressing. This salad is a perfect balance of flavors and textures, making it an ideal healthy lunch or side dish.

Ingredients

Scale

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1–2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Salad

  • 2 bunches of kale, washed and massaged
  • 1 cup cooked quinoa, cooled
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • 1/4 cup diced red onion
  • 1/4 cup crumbled goat cheese

Dressing

  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium mixing bowl, toss the diced sweet potatoes with olive oil, kosher salt, and black pepper until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes until tender and slightly caramelized. Remove from the oven and let them cool slightly.
  2. Make the Dressing: Combine Dijon mustard, fresh lemon juice, maple syrup, olive oil, kosher salt, and black pepper in a small bowl or mason jar. Whisk or shake well until the dressing is emulsified and smooth.
  3. Prepare the Kale: Thoroughly wash and dry the kale. Remove the tough stems and chop or tear the leaves into bite-sized pieces. Massage the kale with your hands for 2-3 minutes until it softens and becomes bright green, which helps reduce bitterness.
  4. Assemble the Salad: In a large salad bowl, place the massaged kale as the base. Add the cooked quinoa, roasted sweet potatoes, diced red onion, golden raisins, chopped pecans, and crumbled goat cheese evenly over the kale.
  5. Toss and Serve: Pour the prepared dressing over the salad ingredients. Toss gently to combine and coat everything evenly. Serve immediately for the freshest flavors and textures.

Notes

  • For a nut-free version, substitute pecans with toasted pumpkin seeds or omit them entirely.
  • Use maple syrup or honey interchangeably in the dressing according to preference.
  • Massaging the kale is essential to soften the leaves and improve digestibility.
  • Quinoa can be substituted with couscous or farro for a different texture.
  • This salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.

Nutrition

Keywords: roasted sweet potato salad, kale salad, quinoa salad, healthy salad, vegetarian salad, fall salad, maple dressing

Find it online: https://lucabites.com/roasted-sweet-potato-kale-salad-recipe/