Roasted Sweet Potato Salad Recipe
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(121)
Ingredients
6 servings
- 1 1/2 lbs sweet potatoes (2 medium or 3 smaller sweet potatoes)
- 1 Tbsp olive oil
- 1/2 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 bunch kale (10 cups chopped)
- 1 apple, thinly sliced
- 1/2 cup pecans, lightly toasted if desired
- 1/2 cup dried cranberries or pomegranate seeds
- 2 oz goat cheese (1/2 cup crumbled)
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp dijon
- 1 garlic clove, finely minced or pressed
- 1/3 cup extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper, freshly ground
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Preparation
Step 1
Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
Step 2
Roast Sweet Potatoes: Peel and dice sweet potatoes into 1/2” thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine. Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
Step 3
Make Salad Dressing: In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
Step 4
Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl.
Step 5
Massage kale with dressing: Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let the salad rest for 15 minutes while you add the remaining ingredients.
Step 6
Add Toppings: Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.
Step 7
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Chef's notes
Feel-good recipe – this salad is packed with many healthy greens and veggies. It’s a hearty and satisfying salad and feels like a meal in itself.
Make-Ahead – you can roast the sweet potatoes a day ahead and pre-chop your kale.
Leftovers keep well – don’t throw away any leftover salad! Unlike most leafy green salads, a kale salad doesn’t get soggy after adding the dressing.
The best dressing – you’ll love the combination of flavors in this maple vinaigrette with just the right amount of sweetness.
To Substitute Kale – try arugula, baby spinach, or mixed greens, and add the dressing to taste just before serving.
Cheese – if you don’t love goat cheese, try crumbled feta cheese or shaved parmesan.
