Sweet Potato and Kale Salad
Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
6 cups kale, chopped and stems removed
1 tablespoon apple cider vinegar
1/2 cup cooked quinoa (optional, for extra protein)
1/3 cup dried cranberries
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese
For the Maple Dijon Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.
In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.
Serve immediately or chill for 30 minutes to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings
#glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating
Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
6 cups kale, chopped and stems removed
1 tablespoon apple cider vinegar
1/2 cup cooked quinoa (optional, for extra protein)
1/3 cup dried cranberries
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese
For the Maple Dijon Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.
In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.
Serve immediately or chill for 30 minutes to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings
#glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating
Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
Sweet Potato and Kale Salad
Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
6 cups kale, chopped and stems removed
1 tablespoon apple cider vinegar
1/2 cup cooked quinoa (optional, for extra protein)
1/3 cup dried cranberries
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese
For the Maple Dijon Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.
In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.
Serve immediately or chill for 30 minutes to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings
#glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating
Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
