Roasted Sweet Potato and Kale Salad

Roasted sweet potato and kale salad is a nourishing and vibrant dish that celebrates the natural sweetness of roasted vegetables and the hearty, earthy flavor of kale. Tossed with a zesty vinaigrette and accented by crunchy nuts, tangy dried cranberries, and creamy feta, this salad is a perfect balance of textures and tastes. Whether served as a main course or a side dish, it’s a versatile recipe that’s both healthy and satisfying, ideal for weeknight dinners or festive gatherings.

Ingredients:

For the Salad:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• ½ cup dried cranberries
• ¼ cup chopped pecans or walnuts (toasted, if desired)
• ¼ cup crumbled feta cheese (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Roast the Sweet Potatoes:
   Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Prepare the Kale:
   While the sweet potatoes are roasting, place the chopped kale in a large bowl. Add a drizzle of olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until it softens and becomes tender.
3. Make the Dressing:
   In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
4. Assemble the Salad:
   Add the roasted sweet potatoes, dried cranberries, and nuts to the bowl of kale. Drizzle with the dressing and toss until everything is evenly coated. If using, sprinkle the crumbled feta cheese on top.
5. Serve:
   Transfer the salad to a serving platter or individual plates. Serve immediately as a warm salad, or refrigerate for 20 minutes to enjoy it chilled.

This roasted sweet potato and kale salad is a wholesome and flavorful dish that’s sure to please both your taste buds and your guests!