How To Make Kale Salad with Roasted Sweet Potato and Dried Cherries Recipe
This hearty kale salad is made more nourishing and filling with sweet potatoes, pepitas, and dried cherries tossed in a lemon dressing.
- 2medium sweet potatoes,diced into cubes
- 1tbspolive oil
- 1tspmaple syrup
- 1bunchlarge Tuscan kale,stemmed and very finely chopped
- 2tbspolive oil
- 1tbsporange juice,or lemon juice, fresh
- 1tbspapple cider vinegar
- 1tspdijon mustard
- 1tspmaple syrup
- salt and pepper,freshly ground to taste
- ¼cuppepitas pumpkin seeds
- ¼cupfeta cheese crumbles
- ⅓cupdried cherries
- ½cupchickpeas,roasted or canned
Preheat oven to 375 degrees F.
Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
Spread sweet potato cubes evenly around pan and roast for 35 to 45 minutes, stirring halfway through, until sweet potatoes are fork tender.
While the sweet potatoes are cooking, chop kale and add it to a large bowl.
In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
Once sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls, or 1 large bowl for sharing.
Before serving the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas.
- Calories: 394.26kcal
- Fat: 18.26g
- Saturated Fat: 3.74g
- Trans Fat: 0.01g
- Monounsaturated Fat: 9.56g
- Polyunsaturated Fat: 3.72g
- Carbohydrates: 48.77g
- Fiber: 7.86g
- Sugar: 18.33g
- Protein: 12.46g
- Cholesterol: 8.34mg
- Sodium: 454.31mg
- Calcium: 174.53mg
- Potassium: 799.73mg
- Iron: 3.26mg
- Vitamin A: 744.06µg
- Vitamin C: 68.00mg
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