Roasted Sweet Potato Kale Salad
The textures and tastes of this salad are to die for! Crispy, golden sweet potatoes and caramelize cauliflower pair up with earthy kale and pecans to make a dish fit for your holiday table. Or, just enjoy it as a hearty lunch, like I do!
Ingredients
- 1½ pounds sweet potatoes cut into wedges
- 1 head cauliflower cut into florets
- 2 cups kale stems removed and finely chopped
- 2 tablespoons olive oil
- Salt and pepper
- ½ cup pecans toasted
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
Instructions
- Preheat oven to 220 C (430 F). Line a baking tray with parchment paper.
- Cut sweet potatoes into 1 ½ cm wedges (½ inch). Cut cauliflower into florets. Transfer to a bowl and drizzle with 2 tablespoon olive oil. Season with salt and pepper and transfer to the baking tray. Bake for 30 minutes, turning once at the halfway point.
- While the sweet potatoes and cauliflower are roasting, remove the stems from kale and finely chop. Massage the kale with a bit of olive oil for a few minutes until it becomes tender.
- Make the dressing by combining 2 tablespoons of olive oil with the vinegar, Dijon mustard and maple syrup.
- Toast the pecans in a dry skillet, tossing them around until they release their fragrance.
- In a large bowl, mix together the roasted sweet potatoes and cauliflower with the pecans and kale . Drizzle with the dressing and serve.
Notes
❄️Storage
- If you have any leftover salad, store it in an airtight container in the refrigerator.
- Sweet potato kale salad is best when eaten within 2-3 days.
- Keep the dressing separate until you're ready to eat to prevent the salad from becoming too soggy.
Nutrition
Calories: 205kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 74mgPotassium: 559mgFiber: 5gSugar: 7gVitamin A: 12218IUVitamin C: 38mgCalcium: 59mgIron: 1mg
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