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
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.