Description
A vibrant and hearty Roasted Sweet Potato and Kale Salad combining tender roasted sweet potatoes with fresh kale, crisp apple slices, toasted pecans, dried cranberries, and creamy crumbled goat cheese, all tossed in a tangy maple-Dijon dressing. Perfect as a nutritious side or a light main dish.
Ingredients
Sweet Potatoes
- 1½ lb sweet potatoes, peeled and cut into ½-inch pieces
- 1 tbsp olive oil
- 1½ tsp maple syrup
- ½ tsp sea salt
- ¼ tsp black pepper
Salad
- 1 bunch kale, stems removed and leaves chopped (about 10 cups)
- 1 thinly sliced apple
- ½ cup pecans
- ½ cup dried cranberries or pomegranate seeds
- 2 oz crumbled goat cheese made with microbial or vegetable enzymes
Dressing
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon-style mustard made without wine
- 1 minced garlic clove
- ⅓ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and cut sweet potatoes with olive oil, maple syrup, sea salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet and roast for about 30 minutes, flipping the pieces over after 20 minutes to ensure even cooking. Once roasted, allow the sweet potatoes to cool slightly before adding to the salad.
- Prepare Dressing and Massage Kale: In a medium bowl, whisk together apple cider vinegar, maple syrup, Dijon-style mustard, minced garlic, extra-virgin olive oil, sea salt, and black pepper until well combined. Add some of this dressing to the chopped kale and use your hands to massage the leaves gently and briefly until they soften and become more tender, which helps mellow their natural bitterness.
- Assemble the Salad: To the dressed kale, add the roasted sweet potatoes, thinly sliced apple, pecans, dried cranberries or pomegranate seeds, and crumbled goat cheese. Gently toss everything together with additional dressing to your preferred taste, ensuring all components are well combined but the salad remains vibrant.
Notes
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to add extra crunch and depth of flavor.
- Add toasted pecans just before serving to maintain their crisp texture.
- You can substitute pomegranate seeds for dried cranberries for a fresher burst.
- For a vegan version, omit goat cheese or use a plant-based cheese alternative.