introduction
This Roasted Sweet Potato Kale Salad is warm, fresh, and easy. It mixes roasted sweet potatoes with massaged kale, red onion, feta, and dried cranberries. If you like sweet potato ideas, see these sweet potato bowl recipes for more simple dishes.
why make this recipe
Make this salad when you want a healthy, filling meal that is fast to prepare. It has good texture from roasted potatoes and kale. It goes well with many mains and soups, for example try it with a copycat Outback potato soup for a cozy dinner.
how to make Roasted Sweet Potato Kale Salad
Roast the sweet potatoes until they are tender and a bit crisp. While they roast, wash and chop the kale and massage it with a little oil and salt to make it soft. Mix the warm sweet potatoes with the kale, add red onion, feta, and dried cranberries, then dress with lemon and honey. For a richer meal, you can serve it next to a creamy bacon potato soup.
Ingredients :
- 2 medium sweet potatoes, peeled and cubed
- 4 cups kale, de-stemmed and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional)
- salt and pepper to taste
Directions :
- Preheat oven to 425°F (220°C).
- Toss cubed sweet potatoes in olive oil and season with salt and pepper.
- Spread sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Wash and chop kale; massage with olive oil and a pinch of salt to soften.
- Toss in roasted sweet potatoes, red onions, feta cheese, and cranberries.
- Drizzle with lemon juice and honey; toss until well mixed.
how to serve Roasted Sweet Potato Kale Salad
Serve it warm or at room temperature. It works as a main for one or a side for two to four people. For a full meal, pair it with a warm soup like a crockpot loaded baked potato soup.
how to store Roasted Sweet Potato Kale Salad
Store leftovers in an airtight container in the fridge for 2–3 days. The kale will soften more over time, and the flavors will meld. Reheat gently in the oven or microwave, or eat cold.
tips to make Roasted Sweet Potato Kale Salad
- Cut sweet potatoes into even cubes so they cook at the same rate.
- Massage the kale well with oil and salt to reduce bitterness and make it tender.
- Add the dressing after the potatoes are warm to help the flavors stick.
- For more protein, serve with or add elements inspired by this high protein loaded potato soup.
variation (if any)
- Add roasted chickpeas or cooked chicken for extra protein.
- Swap feta for goat cheese or shaved parmesan.
- Use maple syrup instead of honey for a deeper sweet flavor.
- Add toasted nuts like pecans or walnuts for crunch.
FAQs
Q: Can I make this salad ahead?
A: Yes. Roast the potatoes and store them separately from the kale. Combine and dress just before serving.
Q: Can I use baby kale or other greens?
A: Yes. Baby kale needs less massaging. You can also use spinach or mixed greens.
Q: Is this salad vegan?
A: To make it vegan, skip the feta or use a vegan cheese and keep the honey optional or replace it with maple syrup.
Q: How can I make it gluten free?
A: The recipe is naturally gluten free. Just check any added toppings for gluten.
Q: Can I roast the sweet potatoes with spices?
A: Yes. Try paprika, cumin, or cinnamon for different flavor notes.
Roasted Sweet Potato Kale Salad
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss cubed sweet potatoes in olive oil and season with salt and pepper.
- Spread sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Wash and chop kale; massage with olive oil and a pinch of salt to soften.
- Toss in roasted sweet potatoes, red onions, feta cheese, and cranberries.
- Drizzle with lemon juice and honey; toss until well mixed.