Description
A hearty and nutrient-dense salad featuring caramelized roasted sweet potatoes, tender massaged kale, and a tangy lemon-maple dressing.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 bunch Lacinato or curly kale, stems removed and chopped
- 3 tablespoons olive oil (divided)
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until edges are browned and caramelized.
- Place chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until softened.
- In a small bowl, whisk together the dressing ingredients: 3 tablespoons olive oil, lemon juice, maple syrup, and Dijon mustard.
- Allow potatoes to cool slightly, then add them to the bowl with the kale.
- Pour the dressing over the mixture and toss gently to coat.
- Fold in the dried cranberries and pumpkin seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American