Kale Sweet Potato Salad
A vibrant and nutritious salad featuring roasted sweet potatoes, fresh kale, and dried cranberries, topped with a light dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bunch Kale, chopped
- 2 Sweet Potatoes, peeled and cubed
- 1/2 cup Dried Cranberries
- 2 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- Salt and Pepper to taste
- 1/2 cup Feta Cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 25-30 minutes until tender.
- Rinse the kale and remove tough stems, tearing into bite-sized pieces.
- Massage the kale with a drizzle of olive oil and a pinch of salt until softened.
- Combine maple syrup, apple cider vinegar, mustard, salt, and pepper in a small bowl to make the dressing.
- Mix roasted sweet potatoes and cranberries with the massaged kale.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately or let it chill in the fridge for flavors to meld.
Notes
This salad holds well in the fridge for 3-4 days. Keep dressing separate until serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Kale, Sweet Potato, Salad, Healthy, Vegetarian