Roasted Sweet Potato and Kale Salad is a hearty, nutritious dish perfect for any season. This salad combines the sweet, caramelized flavors of roasted sweet potatoes with the earthy, slightly bitter taste of kale. Tossed with a simple dressing of olive oil and balsamic vinegar, and often garnished with nuts like pecans or walnuts for crunch, it’s a satisfying meal on its own or a wonderful complement to a lighter main course. Optional additions like dried cranberries or feta cheese can add an extra layer of flavor and texture.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 bunch kale, stems removed and leaves torn
- 1/4 cup olive oil, divided
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped walnuts or pecans
- Optional: 1/4 cup dried cranberries, feta cheese
Instructions:
- Roast sweet potatoes: Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes until tender.
- Prepare kale: Massage kale with a bit of olive oil until the leaves begin to soften.
- Make dressing: Whisk together remaining olive oil with balsamic vinegar.
- Combine: Mix roasted sweet potatoes, kale, nuts, and dressing in a large bowl.
- Serve: Add cranberries and feta if using, and serve warm or at room temperature.
Enjoy this vibrant and healthful salad as a robust addition to your meal repertoire!
