Go Back
- 2 medium sweet potatoes, peeled and cubed - 1 tablespoon olive oil - Salt and pepper to taste - 4 cups kale, stems removed and torn into bite-sized pieces - 1/4 cup feta cheese, crumbled - 1/4 cup dried cranberries - 1/4 cup walnuts, roughly chopped - 1 tablespoon maple syrup - 1 tablespoon balsamic vinegar - 1 tablespoon Dijon mustard - 1 clove garlic, minced Sweet potatoes are a great source of vitamins. They are high in vitamin A, which is good for your eyes. They also provide fiber, which helps with digestion. Sweet potatoes can keep you full for longer. Kale is a superfood. It is packed with vitamins K, C, and A. Kale also has antioxidants, which help fight disease. Eating kale can boost your health and support your immune system. The other ingredients add to the salad's nutrition. Feta cheese gives protein and calcium. Dried cranberries add sweetness and vitamins. Walnuts are rich in healthy fats and protein. Maple syrup offers natural sweetness, while balsamic vinegar adds flavor without many calories. Garlic boosts flavor and has health benefits too. Together, these ingredients make a tasty and healthy meal. You will enjoy every bite and feel great after eating it. For the full recipe, check the recipe section. First, you need to preheat your oven to 400°F (200°C). While it heats, grab a baking sheet and line it with parchment paper. This makes cleanup easier. Now, take the sweet potatoes. Peel and cube them into bite-sized pieces. In a bowl, toss the sweet potatoes with one tablespoon of olive oil, salt, and pepper. Make sure they are well coated. Spread them out evenly on the prepared baking sheet. Roast the sweet potatoes in the oven for about 25 to 30 minutes. Halfway through cooking, flip them to ensure even browning. You will know they are done when they are tender and golden brown. A fork should slide easily through them. While the sweet potatoes roast, let’s prepare the kale. Tear it into bite-sized pieces and put it in a large mixing bowl. Drizzle about one teaspoon of olive oil and add a pinch of salt. Now, massage the kale for one to two minutes. This helps it soften and taste better. Once the sweet potatoes finish roasting, let them cool slightly. Then, add them to the bowl with the kale. Next, add in the crumbled feta, dried cranberries, and walnuts. Finally, drizzle your dressing over everything. Toss gently until well combined. Taste and adjust seasoning if needed. For the full recipe, refer to the earlier section. To balance flavors in your roasted sweet potato kale salad, start with salt and pepper. These basics enhance each ingredient. For a kick, add a pinch of cayenne or smoked paprika. Maple syrup adds sweetness, while balsamic vinegar brings acidity. Both help create a well-rounded flavor. You might want to swap ingredients for different tastes. Try spinach instead of kale for a milder base. If you don’t like feta, goat cheese works well too. You can also replace cranberries with raisins for a different sweet touch. Want a nutty flavor? Swap walnuts for pecans. When styling the salad, use a large bowl or platter. This allows all the colors to shine. For a fun look, layer the ingredients. Start with kale, then add sweet potatoes, followed by feta, cranberries, and walnuts. This makes the dish more appealing. Garnishing is key to a beautiful salad. Add extra walnuts and feta on top. You can also sprinkle fresh herbs like parsley for a pop of green. A drizzle of dressing on top can make it look even better. To make your salad a complete meal, pair it with proteins. Grilled chicken or chickpeas are great options. They add heartiness and make your meal more filling. You can also serve it with fish like salmon for a healthy twist. For side dishes, consider a simple soup, like tomato or butternut squash. A piece of crusty bread or a light quinoa dish will also complement the salad. These sides enhance the flavors without overpowering them. You can find the full recipe linked above for all the details. Enjoy your cooking! {{image_2}} You can easily swap ingredients in this salad to fit your diet or taste. If you're vegan, skip the feta and use avocado for creaminess. You can also add roasted chickpeas instead of walnuts for crunch. If you have nut allergies, try seeds like pumpkin or sunflower seeds. Seasonal changes can also inspire you. In fall, add roasted Brussels sprouts. In spring, toss in fresh peas or radishes. These swaps keep your salad fresh and exciting! To spice up your salad, think about adding toppings. Crushed red pepper flakes can add heat, while a sprinkle of lemon zest brightens the dish. You can also try different dressings. A tahini dressing adds a nutty flavor. A simple lemon vinaigrette gives a lighter touch. Feel free to mix and match. Each dressing brings out a new taste in the sweet potatoes and kale. This way, you can enjoy a new salad every time! To keep your salad fresh, use airtight containers. Glass or plastic containers work well. Store the salad in the fridge. It stays good for about 3 days. After that, the kale can wilt and lose its crunch. Reheat sweet potatoes in the oven or microwave. For the oven, set it to 350°F (175°C). Place sweet potatoes on a baking sheet and heat for about 10 minutes. In the microwave, warm them in short bursts. Stop to check every 30 seconds. To keep the salad fresh, add the dressing just before serving. This way, the kale stays crisp, and the flavors stay bright. If you want to eat it later, store the dressing separately. To make roasted sweet potatoes crispy, follow these tips: - Cut uniform pieces: Chop sweet potatoes into even cubes. This helps them cook evenly. - Use enough oil: Toss them with olive oil. This promotes browning and crispiness. - Don't overcrowd the pan: Spread them out in a single layer on the baking sheet. Crowding leads to steaming, not roasting. - Flip halfway: Turn the sweet potatoes once during roasting. This ensures all sides get crispy. - High heat is key: Roast at 400°F (200°C). This temperature helps them brown nicely. Yes, you can prep this salad ahead of time! Here are some tips: - Roast sweet potatoes in advance: Cook them the day before. Store them in an airtight container in the fridge. - Prepare the dressing: Make the dressing a day ahead. Keep it in the fridge until you're ready to use it. - Store kale separately: Keep the kale in a separate bowl. This keeps it fresh and crisp. - Assemble just before serving: Mix everything right before eating. This keeps the salad from getting soggy. If you need a feta cheese substitute, consider these options: - Goat cheese: It has a similar texture and tangy flavor. - Ricotta: This soft cheese can add creaminess to your salad. - Dairy-free cheese: Use coconut-based or almond-based cheese. They offer a similar taste without dairy. - Nutritional yeast: Sprinkle this on for a cheesy flavor without dairy. For the full recipe of the Roasted Sweet Potato Kale Salad, check out the provided recipe link. This blog post detailed how to create a delicious roasted sweet potato salad. We covered ingredients, step-by-step cooking, and tips for perfecting flavors. The nutritional benefits of sweet potatoes and kale shine through, making this salad a healthy choice. I hope you feel inspired to try variations and enjoy it more. Whether for a meal or a side, this salad can fit any occasion. Explore the options, share with others, and savor each bite!

Roasted Sweet Potato Kale Salad

Savor the vibrant flavors of this Roasted Sweet Potato Kale Salad, a delicious and nutritious dish perfect for any meal! With roasted sweet potatoes, tender kale, tangy feta, and crunchy walnuts, this salad combines textures and tastes that will delight your palate. Learn how to whip up this quick and easy salad in just 45 minutes. Click through for the full recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

Salt and pepper to taste

4 cups kale, stems removed and torn into bite-sized pieces

1/4 cup feta cheese, crumbled

1/4 cup dried cranberries

1/4 cup walnuts, roughly chopped

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until well coated. Spread them out in a single layer on the prepared baking sheet.

      Roast the sweet potatoes in the oven for about 25-30 minutes or until tender and golden brown, flipping halfway through.

        While the sweet potatoes are roasting, prepare the dressing by whisking together maple syrup, balsamic vinegar, Dijon mustard, and minced garlic in a small bowl. Set aside.

          In a large mixing bowl, add the torn kale and drizzle a little olive oil (about 1 teaspoon) along with a pinch of salt. Massage the kale for 1-2 minutes until it softens slightly.

            Once the sweet potatoes are done, allow them to cool slightly, then add them to the bowl with the kale.

              Add the crumbled feta, dried cranberries, and walnuts to the bowl.

                Drizzle the dressing over the salad and toss everything together gently until well combined.

                  Taste and adjust seasoning if needed, adding more salt or a bit of pepper.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                      - Presentation Tips: Serve the salad in a large bowl or on a platter, garnished with extra walnuts and feta on top for a beautiful finishing touch.