Description
This Roasted Sweet Potato Kale Salad is a vibrant, nutritious dish combining tender roasted sweet potatoes with hearty kale, quinoa, and a medley of crunchy pecans and sweet golden raisins. Tossed in a tangy Dijon mustard dressing with a hint of maple syrup and fresh lemon juice, it’s a perfect blend of flavors and textures ideal for a healthy lunch or a light dinner.
Ingredients
Scale
Salad Ingredients
- 2 medium sweet potatoes, peeled and diced
- 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
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
Dressing Ingredients
- 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 the Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting your sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and diced sweet potatoes with olive oil, kosher salt, and black pepper, making sure each piece is well coated.
- Roast Sweet Potatoes: Spread the sweet potatoes evenly on a baking sheet and roast them in the preheated oven for about 25 minutes, or until they are tender and cooked through.
- Massage the Kale: While the sweet potatoes roast, place the kale in a large bowl and massage it with a tablespoon of olive oil until it becomes tender and slightly softened.
- Combine Salad Ingredients: Once the sweet potatoes have cooled, combine them with the massaged kale, cooked quinoa, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese in a large mixing bowl.
- Prepare Dressing: In a small bowl, whisk together Dijon mustard, fresh lemon juice, maple syrup, olive oil, kosher salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad: Pour the dressing over the salad mixture and toss gently but thoroughly to evenly coat all ingredients with the dressing.
Notes
- You can substitute goat cheese with feta if preferred.
- For a vegan option, omit the goat cheese or use a dairy-free alternative.
- Make sure to let the roasted sweet potatoes cool slightly before mixing to avoid wilting the kale improperly.
- This salad can be served warm or chilled depending on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
