Sweet Potato Kale Salad
Learn how to make the perfect Sweet Potato Kale Salad - a nutrient-rich meal combining roasted sweet potatoes and hearty greens.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 bunch kale, stems removed and leaves chopped
- 1 tablespoon lemon juice
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes or until tender and slightly crispy on the edges.
- While the sweet potatoes roast, place chopped kale in a large bowl. Add lemon juice and a pinch of salt, then massage the kale with your hands for 1–2 minutes until it softens.
- Once sweet potatoes are cooked, allow them to cool slightly.
- Add roasted sweet potatoes, dried cranberries, feta cheese, and nuts to the kale.
- Drizzle with balsamic vinaigrette and toss to combine.
- Serve immediately or refrigerate for up to 3 days.
Notes
Pros (Editorial Review):
- Nutrient-dense and high in fiber
- Perfect for meal prep
- Delicious warm or cold
- Visually vibrant and appealing
- Vegan adaptable by omitting feta
- Packed with fall flavors
Cons (Editorial Review):
- Kale may be too tough if not massaged properly
- Not ideal for those avoiding sweet flavors in savory dishes
- Requires oven time, not fully no-cook
- Might not appeal to picky eaters or children