Roasted Sweet Potato Kale Salad

• 2 large sweet potatoes, peeled and cubed
• 1 bunch kale, destemmed and chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped walnuts or pecans (optional)
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper.
2. 2 Spread sweet potatoes on a baking sheet and roast for 25 minutes, flipping halfway through.
3. 3 In a large bowl, whisk together lemon juice, 2 tablespoons olive oil, Dijon mustard, and garlic for the vinaigrette.
4. 4 Add kale to the bowl with the vinaigrette and massage it in with your hands until the kale is tender.
5. 5 Once sweet potatoes are roasted, let them cool slightly before adding to the kale mixture.
6. 6 Gently toss the kale and sweet potatoes together. Add feta and nuts if using.
7. 7 Top with sliced green onions before serving.

Nutrition

Tips

• For a make-ahead option, roast the sweet potatoes and store separately from the kale until ready to serve.
• Toasting the nuts before adding them provides extra crunch and flavor.
• Substitute feta with your favorite cheese for variety.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Re-toss with a bit more vinaigrette before serving.

Serving Suggestions

• Pair with a protein like grilled chicken or chickpeas for a more filling meal.
• Serve alongside warm pita bread for a satisfying lunch.

FAQ