Roasted Sweet Potato and Kale Salad

In the world of healthy eating, few dishes can rival the delightful combination of roasted sweet potatoes and kale. This vibrant salad not only showcases an array of colors but also bursts with flavors and nutrients, making it a perfect addition to any meal or an enticing standalone dish. Packed with essential vitamins, minerals, and fiber, the Sweet Harmony: Roasted Sweet Potato and Kale Salad offers a wholesome experience that nourishes the body and pleases the palate.

Discover the vibrant flavors of Sweet Harmony: a Roasted Sweet Potato and Kale Salad that is as nutritious as it is delicious. This colorful dish combines caramelized sweet potatoes with tender kale, perfectly balanced by a tangy dressing of apple cider vinegar, maple syrup, and Dijon mustard. Whether enjoyed as a light meal or a side dish, this salad is packed with essential vitamins and minerals, making it a wholesome addition to your dining table. Perfect for any occasion, it’s sure to impress with its irresistible taste and stunning presentation.

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Ingredients

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

6 cups kale, stems removed and leaves chopped

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/4 cup dried cranberries

1/4 cup feta cheese, crumbled (optional)

1/4 cup walnuts, roughly chopped (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare Sweet Potatoes: In a mixing bowl, combine the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Toss until the sweet potatoes are evenly coated.

Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until tender and lightly caramelized, flipping them halfway through.

Massage Kale: While the sweet potatoes are roasting, place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil, a pinch of salt, and massage the leaves for about 2-3 minutes until they become tender and wilted.

Prepare Dressing: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper until well combined.

Combine Ingredients: Once the sweet potatoes are roasted, allow them to cool slightly. Add them to the bowl with the massaged kale. Pour the dressing over the salad and toss gently to combine.

Add Final Touches: Add the dried cranberries, crumbled feta cheese (if using), and chopped walnuts (if using). Give the salad a final toss to mix all ingredients.

Serve: Serve immediately or let sit for 10-15 minutes for the flavors to meld. Enjoy your vibrant and nutritious salad!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4