This roasted sweet potato and kale salad is perfect for a fall gathering. Cranberries and a lemony maple dressing add a slight sweetness to appeal to everyone at the table.
Every Thanksgiving I make this amazing roasted sweet potato and kale salad to bring to whatever gathering I am invited to.
The bitterness of the kale pairs well with the sweetness of dried cranberries and roasted sweet potatoes.
Both kale and sweet potatoes are widely accepted to superfoods, making this salad very healthy.
Sweet potatoes are a nutrient-dense food, rich in vitamins A, C, and E. They also contain minerals like potassium, magnesium, and fiber. Sweet potatoes have been linked to numerous health benefits including improved eye health, a reduced risk of heart disease, and lower blood sugar levels.
Kale aids in both digestion and weight loss. It's an excellent source of vitamin C, vitamin K, and beta-carotene.
While this recipe calls for curly kale, any variety of kale will do without removing any health benefits.
Most of these ingredients can be locally source from a farmer's market. Sometimes, time permitting, I like to dry my own cranberries at home using this recipe so I can control the sugar.
The lemon maple dressing is both sour and sweet and works well with the bitterness of the kale.
I hope you enjoy this recipe as much as we do!
Roasted Sweet Potato and Kale Salad with Lemon Maple Dressing
This roasted sweet potato and kale salad is perfect for a fall gathering. Cranberries and a lemony maple dressing add a slight sweetness to appeal to everyone at the table.
Ingredients
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 5 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 small bunch curly kale (about 5 cups), stems removed and leaves chopped
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta cheese
- 3 tablespoons pumpkin seeds (pepitas), lightly toasted
- 1½ tablespoons pure maple syrup
- 1½ tablespoons fresh lemon juice (about ½ a lemon)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Preheat oven to 400°F.
Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper.
Spread potatoes on a parchment-lined baking sheet and roast 25 minutes until tender and caramelized.
While the potatoes are cooking, place the chopped kale in a large bowl.
Drizzle with 1 tablespoon olive oil and a pinch of salt.
Massage kale with your hands for 1-2 minutes until the leaves are softened.
In a small jar or bowl, whisk together the remaining olive oil, maple syrup, lemon juice, Dijon mustard, salt, and pepper until emulsified.
Add the roasted sweet potatoes, dried cranberries, feta, and pumpkin seeds to the kale.
Drizzle with lemon maple dressing and toss to coat.