Description
Mediterranean-inspired sweet potato kale salad sings with robust flavors and nutritious ingredients. Rich honey mustard dressing drizzled over roasted sweet potatoes and crisp kale creates a delightful harmony you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, peeled and diced (510 grams)
- 1 bunch curly kale, stems removed and chopped
- ½ cup cooked quinoa
Optional Protein and Texture Ingredients:
- ¼ cup dried cranberries
- ¼ cup roasted pepitas or chopped almonds
- ¼ small red onion, thinly sliced
- Feta cheese, crumbled
Dressing Ingredients:
- ¼ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Prepare oven by heating to 400F (200C), ensuring even temperature distribution for optimal roasting of sweet potatoes.
- Cut sweet potatoes into uniform cubes, coating thoroughly with olive oil, salt, and pepper to enhance flavor and promote caramelization.
- Arrange seasoned sweet potato pieces on a baking sheet in a single layer, allowing proper air circulation for even roasting.
- Roast sweet potatoes for 20-25 minutes, rotating midway to achieve golden-brown exterior and tender interior, then set aside to cool slightly.
- Transfer chopped kale into a spacious mixing bowl, creating a robust base for the salad.
- Squeeze fresh lemon juice over kale and sprinkle with salt, then use hands to gently massage leaves until they transform into a darker, more tender texture.
- Combine dressing ingredients in a separate bowl, whisking vigorously to create a smooth, creamy consistency with balanced flavors.
- Layer roasted sweet potatoes, quinoa, cranberries, pepitas, and thinly sliced red onion atop the massaged kale.
- Gently toss ingredients to distribute components evenly throughout the salad.
- Drizzle prepared honey mustard dressing over the salad, ensuring comprehensive coverage.
- Optional: Garnish with crumbled feta cheese for added richness and texture.
- Serve immediately or refrigerate briefly to allow flavors to meld together.
Notes
- Massage kale gently to break down tough fibers, making it more tender and easier to digest while enhancing its flavor absorption.
- Roast sweet potatoes at high heat to achieve caramelization, creating a crispy exterior and soft, sweet interior that adds texture to the salad.
- Customize the salad by swapping ingredients like using goat cheese instead of feta, or adding roasted chickpeas for extra protein and crunch.
- Prepare dressing ahead of time and store in the refrigerator for up to 5 days, allowing flavors to meld and intensify for a more robust taste profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 35 mg