Description
Discover a delicious Sweet Potato Salad recipe that is perfect for your next summer barbecue. Try it today!
Ingredients
Scale
For the Roasted Sweet Potatoes:
- 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
For the Salad:
- 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)
Dressing Ingredients:
- 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
Instructions
- Step 1– Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or a silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant. Transfer to a plate to cool.
- Step 2- Roast Sweet Potatoes: Peel and dice sweet potatoes into 1/2” thick pieces and place in a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss to combine. Spread sweet potatoes onto the prepared baking sheet and bake at 425˚F for 30 minutes, flipping after 20 minutes for even roasting. Remove from oven and let cool while preparing the salad.
- Step 3– Make Salad Dressing: In a small bowl or mason jar, combine all dressing ingredients in the order listed. Whisk thoroughly until well combined. Re-whisk before using if the dressing separates.
- Step 4– Prep the Kale: Strip the kale leaves from the stems, rinse, and spin dry. Finely chop leaves into thin strips and transfer to a large mixing bowl.
- Step 5- Massage Kale with Dressing: Drizzle kale with 3/4 of the dressing. Toss for a few minutes with two forks until the kale is slightly softened, evenly coated, and reduced in volume by about 1/4 Let the salad rest for 15 minutes while preparing the remaining ingredients.
- Step 6– Add Toppings: Scatter roasted and cooled sweet potatoes over the kale. Sprinkle on sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese. Drizzle with the remaining 1/4 of the dressing or add to taste, then enjoy.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg