Description
Roasted Sweet Potato & Kale Salad
Ingredients
For the Salad:
4 cups kale, chopped and stems removed
1 large sweet potato, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
1 green apple, thinly sliced
1/3 cup dried cranberries
1/3 cup pecans (toasted if desired)
1/4 cup feta or goat cheese, crumbled
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Directions
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.
Massage the Kale: Place the chopped kale in a large bowl. Add a drizzle of olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until the kale softens.
Assemble the Salad: Add the roasted sweet potatoes, green apple slices, dried cranberries, pecans, and feta cheese to the kale.
Make the Dressing: In a small jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Dress and Toss: Pour the dressing over the salad and toss gently. Serve immediately!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~300 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a perfect salad every time. First, ensure your sweet potato cubes are uniform in size (about 1-inch) for even roasting. While they roast, prepare the kale: after removing the tough stems, chop the leaves and place them in your serving bowl. The crucial step is massaging the kale with oil and salt; this breaks down the fibrous cellulose, making it tender and palatable. As the potatoes cool slightly, whisk your dressing in a jar for easy emulsification. Finally, assemble by layering the massaged kale, warm sweet potatoes, crisp apple, cranberries, pecans, and cheese. Add the dressing just before serving to maintain optimal texture.
Serving Suggestions
This versatile salad shines as a hearty main course for lunch. For a complete dinner, pair it with grilled chicken, salmon, or baked tofu. It’s also an excellent side dish for holiday meals, complementing roast turkey or ham beautifully. To make it ahead, prepare and store the components separately, combining them within an hour of serving to prevent sogginess.
How-to Summary
Cube and roast sweet potato with oil, salt, and pepper at 400°F until golden. Massage chopped kale with oil to soften. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper for the dressing. Combine kale, cooled potatoes, sliced apple, cranberries, pecans, and crumbled cheese. Toss with dressing and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but keep components separate. Store dressed kale, roasted potatoes, and toppings in airtight containers in the fridge for up to 2 days. Assemble just before serving.
What can I use instead of kale? Baby spinach, arugula, or a sturdy romaine lettuce are good substitutes if you don’t massage them.
How do I toast pecans? Place them in a dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant. Watch closely to prevent burning.
Is there a vegan alternative for the cheese? Omit the cheese or use a vegan feta alternative. For the dressing, substitute maple syrup for honey.
My kale is still tough after massaging. What went wrong? You may not have massaged long enough. Ensure you’re using enough oil and salt, and massage for a full 2-3 minutes until the leaves visibly darken and wilt.
Common Mistakes to Avoid
- Skipping the Kale Massage: This leads to a tough, bitter salad. Do not omit this step.
- Overcrowding the Baking Sheet: Crowding the sweet potatoes steams them instead of roasting. Use two sheets if needed for a single layer.
- Adding Dressing Too Early: Dressing the salad long before serving wilts the kale and apple unpleasantly.
- Using Old, Woody Kale: Choose fresh, vibrant bunches with tender leaves for the best texture and flavor.
Conclusion
This Roasted Sweet Potato & Kale Salad is a celebration of textures and flavors, perfectly balancing sweet, savory, tangy, and crunchy elements. Its simplicity belies its impressive nutritional profile and versatility. By following the detailed guide and avoiding common pitfalls, you can master a dish that is equally suited for a quick weeknight dinner or a festive gathering. It’s a reliable recipe that proves healthy eating can be deeply satisfying and delicious.