This Roasted Sweet Potato Kale Salad is a delightful dish that combines vibrant flavors and textures in a healthy, satisfying meal. It’s perfect for any occasion, whether you’re hosting a dinner party, enjoying a picnic, or simply looking for a nutritious lunch option. This salad stands out with its rich combination of roasted sweet potatoes, crunchy kale, and creamy goat cheese, all tossed in a tangy Dijon dressing that will keep you coming back for more.
Why You’ll Love This Recipe
- Packed with Nutrients: This salad is loaded with vitamins and minerals from fresh ingredients like kale and sweet potatoes.
- Flavorful Combination: The mix of sweet and savory flavors creates a delicious balance that appeals to everyone.
- Easy to Prepare: With just a few simple steps, you can whip up this salad in about 30 minutes.
- Versatile Dish: Serve it as a main dish or as a side; it fits well into any meal plan.
- Great for Meal Prep: Make it ahead of time and enjoy it throughout the week without losing freshness.
Tools and Preparation
To make the Roasted Sweet Potato Kale Salad, you will need some essential kitchen tools. Having the right equipment makes preparation easier and more efficient.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Chef’s knife
- Cutting board
- Whisk
Importance of Each Tool
- Baking sheet: Ideal for roasting sweet potatoes evenly for the best texture.
- Mixing bowl: Perfect for combining all ingredients without mess.
- Whisk: Essential for blending the dressing smoothly.
Ingredients
This Kale Roasted Sweet Potato Salad is packed full of crunchy veggies like kale, red onion mixed with perfectly roasted sweet potatoes, nutty pecans, creamy goat cheese, and dried cranberries. Drizzled with a tangy, sweet dijon dressing that makes it wonderfully tasty and packed with flavor.
For the Salad
- 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
- 1-2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bunches of kale (washed and massaged)
- 1 cup cooked quinoa – cooled
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
For the Dressing
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make Roasted Sweet Potato Kale Salad
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). A hot oven is essential for roasting sweet potatoes until they are crispy on the outside and tender inside.
Step 2: Roast the Sweet Potatoes
- Place the diced sweet potatoes on a baking sheet.
- Drizzle with 1 tablespoon of olive oil, kosher salt, and black pepper. Toss to coat evenly.
- Roast in the oven for about 25 minutes or until golden brown, stirring halfway through.
Step 3: Prepare the Kale
While the sweet potatoes roast:
In a large mixing bowl, add the washed and massaged kale.
Drizzle with a bit of olive oil (about 1 teaspoon) and massage gently to soften.
Step 4: Combine Ingredients
Once the sweet potatoes are done:
Add them to the mixing bowl with kale along with cooked quinoa, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese.
Step 5: Make the Dressing
In a small bowl:
Whisk together dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper until smooth.
Step 6: Dress the Salad
Pour the dressing over the salad mixture:
Toss everything gently until well combined. Adjust seasoning if necessary.
With these simple steps completed, your delicious Roasted Sweet Potato Kale Salad is ready to serve! Enjoy this nutritious meal that is sure to impress family and friends alike.
How to Serve Roasted Sweet Potato Kale Salad
This Roasted Sweet Potato Kale Salad is not just delicious but also versatile. It can be served in various ways to suit different occasions and preferences. Here are some serving suggestions to elevate your salad experience.
As a Main Dish
- Serve it as a complete meal by adding grilled chicken or chickpeas for extra protein.
- Pair it with some crusty bread for a hearty lunch or dinner option.
At a Potluck or Gathering
- Present the salad in a large bowl, garnished with extra goat cheese and cranberries for visual appeal.
- Provide small serving cups for easy, individual portions that guests can grab.
With Additional Toppings
- Add sliced avocado for creaminess and healthy fats.
- Top with pumpkin seeds for added crunch and nutrition.
As a Meal Prep Option
- Divide the salad into jars or containers for grab-and-go lunches throughout the week.
- Keep dressing separate until ready to eat to maintain freshness.
How to Perfect Roasted Sweet Potato Kale Salad
To ensure your Roasted Sweet Potato Kale Salad turns out perfectly, consider these helpful tips.
- Choose fresh kale: Select vibrant, crisp kale leaves. Fresh kale not only tastes better but also enhances the salad’s texture.
- Cut sweet potatoes evenly: Dicing sweet potatoes into uniform pieces ensures they cook evenly and roast beautifully.
- Massage the kale: Gently massaging the kale with olive oil tenderizes it, making it more pleasant to eat and enhancing flavor absorption.
- Customize your toppings: Feel free to swap out ingredients like nuts or cheese based on personal preference or what you have on hand.
- Make dressing ahead: Prepare the dijon dressing in advance and store it in the fridge. This saves time when assembling your salad.
- Serve chilled or at room temperature: This salad is delicious either way, so serve it according to your preference.
Best Side Dishes for Roasted Sweet Potato Kale Salad
Pairing side dishes with your Roasted Sweet Potato Kale Salad can enhance the overall meal experience. Here are some great options that complement this flavorful salad well.
- Grilled Chicken Breast: Simple yet flavorful, grilled chicken adds lean protein that pairs nicely with the sweet and savory notes of the salad.
- Quinoa Pilaf: A light quinoa pilaf cooked with herbs provides an aromatic base that complements the textures in your salad.
- Roasted Brussels Sprouts: These crispy sprouts add a delightful crunch and earthy flavor that works harmoniously with sweet potatoes.
- Garlic Bread: A classic choice, garlic bread offers a comforting contrast to the crispness of the salad while being easy to prepare.
- Hummus and Veggie Platter: A fresh vegetable platter with hummus makes for a great appetizer that balances out the richness of the salad’s ingredients.
- Baked Salmon Fillets: The rich flavor of baked salmon pairs beautifully, providing omega-3 fatty acids alongside the nutritious components of your salad.
Common Mistakes to Avoid
Avoiding common mistakes can make your Roasted Sweet Potato Kale Salad even better. Here are some tips:
- Skipping the massage: Not massaging the kale can leave it tough. Spend a few minutes rubbing it gently to soften and enhance its flavor.
- Overcooking sweet potatoes: Cooking sweet potatoes too long can make them mushy. Roast them until they are tender but still hold their shape for a better texture.
- Ignoring seasoning: Failing to season properly can result in bland salad. Use kosher salt and black pepper generously to bring out the flavors of the ingredients.
- Using cold ingredients: Adding cold quinoa or sweet potatoes can affect the overall temperature of the salad. Make sure all components are at room temperature for the best taste.
- Not balancing flavors: A lack of sweetness or acidity can make your salad taste flat. Ensure the dressing includes enough dijon mustard and maple syrup to create a well-rounded flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the dressing separate until ready to serve to maintain freshness.
Freezing Roasted Sweet Potato Kale Salad
- Freezing is not recommended as kale can become mushy once thawed.
- If you must freeze, separate the ingredients and only freeze sweet potatoes for up to 2 months.
Reheating Roasted Sweet Potato Kale Salad
- Oven: Preheat oven to 350°F (175°C) and reheat covered for about 10-15 minutes.
- Microwave: Heat in short bursts of 30 seconds, stirring in between, until warm.
- Stovetop: Warm over medium heat in a skillet for around 5 minutes, stirring frequently.
Frequently Asked Questions
Here are some common questions about making Roasted Sweet Potato Kale Salad:
Can I use other greens instead of kale?
Yes, this recipe works well with spinach or arugula if you prefer a different green.
How do I make this salad vegan?
To make it vegan, simply omit the goat cheese or use a plant-based alternative.
Can I prepare this salad ahead of time?
Absolutely! You can prepare all components and store them separately in advance, then combine just before serving.
What dressing pairs well with Roasted Sweet Potato Kale Salad?
The tangy dijon dressing is perfect, but you could also try a balsamic vinaigrette or lemon-tahini dressing.
Final Thoughts
This Roasted Sweet Potato Kale Salad is not only delicious but also versatile. You can customize it by adding your favorite nuts, seeds, or fruits. Enjoy its comforting flavors and nutrient-packed goodness any time!
Roasted Sweet Potato Kale Salad
Indulge in the vibrant and nutritious Roasted Sweet Potato Kale Salad, a delightful fusion of flavors and textures that elevates any meal. This wholesome dish features perfectly roasted sweet potatoes, crispy kale, creamy goat cheese, and crunchy pecans all dressed in a tangy Dijon vinaigrette. Whether enjoyed as a hearty main course or a refreshing side dish, this salad is easy to prepare and perfect for meal prep. Packed with vitamins and minerals, it’s a satisfying option for lunch or dinner that can be customized to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
- 2 medium sweet potatoes
- 2 bunches of kale
- 1 cup cooked quinoa
- 1/2 cup chopped pecans
- 1/4 cup crumbled goat cheese
- 1/2 cup golden raisins
- Tangy Dijon dressing (dijon mustard, lemon juice, maple syrup, olive oil)
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until golden.
- In a bowl, massage clean kale with olive oil until tender.
- Combine roasted sweet potatoes with kale, quinoa, raisins, pecans, and goat cheese.
- Whisk together dressing ingredients and pour over salad; toss to combine.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
