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.
Servings: 4 people
Ingredients
- 6 cups chopped kale
- ¼ cup homemade vinaigrette click here for the recipe.
- 3 tablespoons pecans chopped
- 3 tablespoons feta cheese
For the sweet potatoes
- 1 large sweet potato peeled and diced
- 1 tablespoon olive oil
- Pinch of salt and pepper
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1/4 | Calories: 189kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Cholesterol: 4mg | Sodium: 228mg | Potassium: 598mg | Fiber: 5g | Sugar: 5g