Kale and Sweet Potato Salad
A nutrient-packed salad that's both satisfying and delicious. The combination of tender roasted sweet potatoes and crisp kale creates a perfect balance of textures, while a zesty homemade dressing ties everything together beautifully.
Ingredients
- 2 medium sweet potatoes cubed
- 1 large bunch fresh kale stems removed and chopped
- 1/2 cup pepitas pumpkin seeds
- 1/2 red onion thinly sliced
- 1/3 cup dried cranberries
- 2 tablespoons olive oil for roasting
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the potatoes roast, massage the chopped kale with a tiny bit of olive oil and a pinch of salt for about 1 minute to soften it.
- Toast pepitas in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the massaged kale, roasted sweet potatoes, sliced red onion, toasted pepitas, and dried cranberries.
- Pour the dressing over the salad and toss well to combine.