Description
A vibrant and nutritious Roasted Sweet Potato Kale Salad featuring tender roasted sweet potatoes, hearty kale, protein-rich quinoa, and a tangy Dijon-lemon dressing. This wholesome salad combines sweet, salty, and savory flavors with a delightful crunch from pecans and a creamy touch from goat cheese, perfect as a satisfying lunch or a light dinner.
Ingredients
Roasted Sweet Potatoes
- 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
Salad Base
- 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
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
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium-sized mixing bowl, combine the peeled and diced sweet potatoes with olive oil, kosher salt, and black pepper. Toss thoroughly to coat the potatoes evenly.
- Roast the Sweet Potatoes: Spread the coated sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and allow them to cool for a few minutes.
- Make the Dressing: In a small bowl or a mason jar, combine Dijon mustard, fresh lemon juice, maple syrup, olive oil, kosher salt, and black pepper. Whisk or shake vigorously until the dressing emulsifies and becomes smooth and well blended.
- Prepare the Kale: While the sweet potatoes roast and cool, wash the kale thoroughly and massage it gently with your hands to soften the leaves and reduce bitterness, making it more tender for the salad.
- Assemble the Salad: In a large salad bowl or platter, place the massaged kale as the base. Top evenly with cooked quinoa, roasted sweet potatoes, diced red onion, chopped pecans, golden raisins, and crumbled goat cheese.
- Dress and Toss: Pour the prepared dressing over the salad components. Toss lightly to combine all the ingredients and ensure the kale and toppings are evenly coated with dressing.
- Serve: Serve immediately as a nutritious and flavorful meal or side dish.
Notes
- For a nut-free version, omit the pecans or substitute with toasted pumpkin seeds.
- The kale can be replaced with spinach or other hearty greens if preferred.
- Roasting the sweet potatoes a day ahead can save time, simply reheat or add slightly warm.
- Use fresh lemon juice in the dressing for the best bright flavor.
- Maple syrup can be substituted with honey if not vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
