Roasted Sweet Potato and Kale Salad
Vibrant Roasted Sweet Potato and Kale Power Salad with Tangy Dressing
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste
4 cups kale, stems removed and chopped
1/4 cup red onion, thinly sliced
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
1/4 cup crumbled feta cheese (optional)
Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
While sweet potatoes roast, massage kale with a pinch of salt for 2-3 minutes until tender and slightly wilted.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
In a large bowl, combine kale, roasted sweet potatoes, red onion, dried cranberries, and pumpkin seeds.
Drizzle dressing over salad and toss gently to combine. Sprinkle crumbled feta on top if using. Serve immediately or chilled.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | Servings: 4 servings
#roastedsweetpotato #kalesalad #healthysalad #fallrecipes #powergreens #plantbased #veggiesalad #roastedveggies #superfoods #nutritiousmeals #wholefoods #veganfriendly #saladrecipe #cleanrecipes #healthyanddelicious #seasonalrecipes #mealprepideas #veggiepower #fiberrich #comfortfood
Warm roasted sweet potatoes meet nutrient-packed kale in this delicious and vibrant salad—perfect for fall and beyond! Sweet, tangy, and full of texture!
Roasted Sweet Potato and Kale Salad
Vibrant Roasted Sweet Potato and Kale Power Salad with Tangy Dressing
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste
4 cups kale, stems removed and chopped
1/4 cup red onion, thinly sliced
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
1/4 cup crumbled feta cheese (optional)
Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
While sweet potatoes roast, massage kale with a pinch of salt for 2-3 minutes until tender and slightly wilted.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
In a large bowl, combine kale, roasted sweet potatoes, red onion, dried cranberries, and pumpkin seeds.
Drizzle dressing over salad and toss gently to combine. Sprinkle crumbled feta on top if using. Serve immediately or chilled.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | Servings: 4 servings
#roastedsweetpotato #kalesalad #healthysalad #fallrecipes #powergreens #plantbased #veggiesalad #roastedveggies #superfoods #nutritiousmeals #wholefoods #veganfriendly #saladrecipe #cleanrecipes #healthyanddelicious #seasonalrecipes #mealprepideas #veggiepower #fiberrich #comfortfood
Warm roasted sweet potatoes meet nutrient-packed kale in this delicious and vibrant salad—perfect for fall and beyond! Sweet, tangy, and full of texture!
