Warm Sweet Potato and Kale Salad
Warm Sweet Potato and Kale Salad
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and 3/4-inch diced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Kale
- 8 cups kale, stems removed, roughly chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes, optional
For the Maple-Dijon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Toppings
- 1/2 cup pecans, chopped, toasted
- 1/4 cup dried cranberries
- 1/4 cup goat cheese, crumbled, optional
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Set aside.
⏱️ 25 min•🌡️ 400
- 3
While the sweet potatoes are roasting, prepare the vinaigrette. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until well combined.
⏱️ 5 min
- 4
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the chopped kale to the skillet in batches if necessary. Cook, tossing frequently, until the kale has wilted and turned bright green, about 5-7 minutes. Season with 1/4 teaspoon of kosher salt.
⏱️ 7 min
- 6
In a large serving bowl, combine the roasted sweet potatoes and sautéed kale. Pour the maple-Dijon vinaigrette over the warm salad and toss gently to coat.
⏱️ 2 min
- 7
Top the salad with toasted pecans, dried cranberries, and crumbled goat cheese (if using). Serve immediately while warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Warm Sweet Potato and Kale Salad
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and 3/4-inch diced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Sautéed Kale
- 8 cups kale, stems removed, roughly chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes, optional
For the Maple-Dijon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Toppings
- 1/2 cup pecans, chopped, toasted
- 1/4 cup dried cranberries
- 1/4 cup goat cheese, crumbled, optional
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Set aside.
⏱️ 25 min•🌡️ 400 - 3
While the sweet potatoes are roasting, prepare the vinaigrette. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until well combined.
⏱️ 5 min - 4
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the chopped kale to the skillet in batches if necessary. Cook, tossing frequently, until the kale has wilted and turned bright green, about 5-7 minutes. Season with 1/4 teaspoon of kosher salt.
⏱️ 7 min - 6
In a large serving bowl, combine the roasted sweet potatoes and sautéed kale. Pour the maple-Dijon vinaigrette over the warm salad and toss gently to coat.
⏱️ 2 min - 7
Top the salad with toasted pecans, dried cranberries, and crumbled goat cheese (if using). Serve immediately while warm.
⏱️ 1 min