Welcome to a dish that’s as nutritious as it is delicious! This sweet potato and kale salad is the perfect blend of sweet and savory, with a crunch that’ll have you coming back for more. It’s a crowd-pleaser that’s as easy to make as it is to love.
Why This Recipe Works
- The combination of roasted sweet potatoes and fresh kale offers a perfect balance of textures and flavors.
- A homemade dressing adds a zesty kick that ties all the ingredients together beautifully.
- It’s packed with nutrients, making it a healthy choice for any meal.
- This salad is versatile and can be customized to suit any taste preference.
- It’s quick to prepare, making it ideal for busy weeknights or last-minute gatherings.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 bunch kale, stems removed and leaves chopped
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
Equipment Needed
- Baking sheet
- Mixing bowls
- Whisk
- Knife and cutting board
Instructions
Preheat and Prepare
Preheat your oven to 400°F. While the oven heats, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer to ensure even roasting.
Roast to Perfection
Roast the sweet potatoes for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized. This roasting time brings out their natural sweetness and adds a delightful texture to the salad.
Whisk Up the Dressing
In a small bowl, whisk together the remaining olive oil, apple cider vinegar, and honey until well combined. This dressing will add a bright and tangy flavor to the salad, perfectly complementing the sweetness of the potatoes.
Massage the Kale
Place the chopped kale in a large mixing bowl and drizzle with half of the dressing. Use your hands to gently massage the kale for about 2 minutes. This step softens the kale, making it more tender and easier to eat.
Combine and Serve
Add the roasted sweet potatoes, dried cranberries, and chopped walnuts to the bowl with the kale. Drizzle with the remaining dressing and toss everything together until well combined. Serve immediately for the freshest taste.
Tips and Tricks
For an extra flavor boost, try adding a sprinkle of feta cheese or goat cheese to the salad before serving. If you’re not a fan of walnuts, pecans or almonds make great substitutes. To save time, you can roast the sweet potatoes ahead of time and store them in the fridge until you’re ready to assemble the salad. For a more substantial meal, add grilled chicken or tofu to the salad. Always taste the dressing before adding it to the salad and adjust the seasoning as needed.
Recipe Variations
- Swap the sweet potatoes for butternut squash for a different flavor profile.
- Use spinach instead of kale for a milder green.
- Add quinoa or farro to make the salad more filling.
- Try different nuts like pecans or almonds for a change in texture.
- Experiment with different dressings, such as balsamic vinaigrette or tahini lemon.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to assemble the salad just before serving to keep the kale fresh and crisp. Store the roasted sweet potatoes, chopped kale, and dressing separately in the fridge.
Is there a substitute for honey in the dressing?
Absolutely! Maple syrup or agave nectar are great vegan alternatives to honey. They’ll provide a similar sweetness to the dressing without compromising the flavor.
How can I make this salad more protein-rich?
Adding grilled chicken, tofu, or chickpeas are excellent ways to boost the protein content of this salad. These additions make it a more balanced and satisfying meal.
Summary
This sweet potato and kale salad is a vibrant, flavorful, and nutritious dish that’s perfect for any occasion. With its easy preparation and customizable options, it’s sure to become a staple in your recipe collection.
Leave a Reply