How to Make a Hearty Sweet Potato and Kale Salad with Maple Vinaigrette

Simple Summary

This vibrant Sweet Potato and Kale Salad combines roasted sweet potatoes, crisp kale, and a tangy dressing for a nutritious and satisfying meal that's perfect for lunch or as a side dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large bunch kale, stems removed and leaves chopped (about 6 cups)
• 1/2 cup pecans, roughly chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)

For the Maple Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they're tender and lightly caramelized.

4. While the sweet potatoes are roasting, prepare the kale. Massage the chopped kale leaves with a small amount of olive oil for about 2-3 minutes to soften them.

5. Make the vinaigrette by whisking together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.

6. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.

7. Once the sweet potatoes are done, let them cool for about 5 minutes.

8. In a large serving bowl, combine the massaged kale, roasted sweet potatoes, toasted pecans, and dried cranberries.

9. Drizzle the maple vinaigrette over the salad and toss gently to combine.

10. If using, sprinkle crumbled feta cheese over the top.

11. Serve immediately and enjoy your Sweet Potato and Kale Salad!

Chef's Notes

• For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
• You can prepare the sweet potatoes and dressing ahead of time and assemble the salad just before serving.
• To make this salad more substantial, add cooked quinoa or chickpeas for extra protein.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The kale holds up well, but the sweet potatoes may soften slightly.
• For added crunch, try adding pumpkin seeds or sunflower seeds instead of or in addition to the pecans.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 6g
• Healthy Fats: 22g
• Carbohydrates: 35g
• Fiber: 6g
• Vitamin A: 380% DV
• Vitamin C: 140% DV
• Vitamin K: 660% DV This salad is rich in antioxidants, vitamins, and minerals, making it a nutritious choice for a balanced diet.

Serving Suggestions

• Serve this salad as a light main course for lunch or as a side dish with grilled chicken or fish for dinner.
• For a complete meal, pair it with a warm bowl of butternut squash soup.
• This salad is perfect for fall gatherings or Thanksgiving dinners as a healthier alternative to traditional sides.
• Present the salad in a large wooden bowl for a rustic, appealing look, and garnish with extra pecans and a sprinkle of feta on top.
• A crisp white wine like Sauvignon Blanc or a light rosé complements the flavors of this salad beautifully.