Imagine a salad so delicious and nutritious that it'll make you forget everything you thought you knew about healthy eating. Our Kale Salad with Roasted Sweet Potatoes is not just a meal, it's a culinary adventure that combines the earthy richness of kale, the sweet caramelized goodness of roasted sweet potatoes, and a symphony of textures that will tantalize your taste buds. Get ready to fall in love with a salad that's anything but boring!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 bunch kale, chopped
- 2 medium sweet potatoes, cubed and roasted
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes, ensuring they are roughly uniform in size for even roasting.
- Toss the sweet potato cubes with 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden brown and tender.
- While sweet potatoes are roasting, wash the kale thoroughly and remove the tough stems. Chop the kale into bite-sized pieces.
- In a large salad bowl, massage the kale with the remaining 1 tablespoon of olive oil and lemon juice. This helps soften the kale and makes it more tender.
- Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- Once sweet potatoes are roasted and slightly cooled, add them to the kale along with dried cranberries and toasted walnuts.
- Toss all ingredients together, taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while sweet potatoes are still warm for the best flavor and texture.
Tips
- Massage your kale: Don't skip the massaging step! This breaks down the tough fibers, making the kale more tender and easier to eat.
- Uniform sweet potato cubes: Cut your sweet potatoes into even-sized pieces to ensure they roast evenly and develop a beautiful golden color.
- Toast nuts carefully: Watch your walnuts closely when toasting - they can burn quickly. Stir frequently and remove from heat as soon as they become fragrant.
- Serve warm: This salad is best enjoyed while the sweet potatoes are still warm, creating a delightful temperature contrast with the cool kale.
- Make ahead tip: You can roast the sweet potatoes and toast the walnuts in advance to save time during meal preparation.
- Customize your salad: Feel free to add other ingredients like goat cheese, quinoa, or swap walnuts for almonds to make it your own!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 6g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
