Roasted Sweet Potato Kale Salad

This hearty Roasted Sweet Potato Kale Salad is made with massaged kale, roasted sweet potatoes, pecans, and crumbled feta cheese.

Course Salad, Side Dish

Cuisine American

Keyword gluten-free, lunch, paleo, Salad, side dish, Special Diet, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 189kcal

Preheat oven to 400 degrees.
On a baking sheet lined with parchment paper, place sweet potato and toss in olive oil and season with a pinch of salt and pepper. Mix well to combine.
Roast in the oven for 20-30 minutes (it'll depend on the size of the sweet potato diced). When 15 minutes have passed, flip the potatoes over.
In a large bowl, add kale and the homemade dressing.
Massage until the kale starts to soften and wilt, 2 to 3 minutes.
Top with pecans, feta, and sweet potato. Enjoy!

Massaging the kale before adding it to the salad will make the kale more tender.
When roasting the sweet potato, make sure everything is in a single layer with space in between. This allows the sweet potatoes to roast instead of steam.
Cut the sweet potatoes as uniformly as possible so they roast evenly.
To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
To reheat: Rewarm the sweet potato cubes in the microwave or in the oven before serving if you'd like.
To freeze: Freeze the roasted sweet potato in a freezer-safe bag once they have reached room temperature. Freeze for up to 3 months.