Looking for a vibrant and wholesome meal that feels both satisfying and full of goodness?
This Roasted Sweet Potato Kale Salad is a wonderful blend of flavors that will make your taste buds dance. Imagine the sweet, caramelized pieces of roasted sweet potato mingling with tender, massaged kale. Toss in some crunchy pecans and chewy golden raisins, and you’ve got yourself a delightful dish that’s not only nutritious but also incredibly delicious.
This salad shines with its colorful ingredients and hearty texture, giving you a meal that’s perfect for lunch or dinner. It’s special because it perfectly balances sweetness, nuttiness, and a hint of tang from the dressing, making every bite a delightful experience.
Why You Should Make This Recipe
- It’s quick and easy, taking only 30 minutes to prepare.
- A great option for meal prep, keeping well for days.
- Uses simple, wholesome ingredients that are easy to find.
- Naturally vegan and gluten-free, making it suitable for various dietary needs.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Roasted Sweet Potato Kale Salad
- 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
- 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
- 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
Step-by-Step Instructions of Roasted Sweet Potato Kale Salad
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
- Roast the sweet potatoes in the oven for about 20 minutes or until tender and golden.
- While the sweet potatoes roast, massage the kale in a large bowl with a pinch of salt until softened.
- Add the cooked quinoa, golden raisins, chopped pecans, and diced red onion to the kale.
- In a small bowl, whisk together the Dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper to create the dressing.
- Once the sweet potatoes are done, let them cool slightly before adding them to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Finish by adding crumbled goat cheese on top, and serve!
Tips for Success
- Don’t skip roasting the sweet potatoes they add a deep, caramelized flavor that elevates the dish.
- Feel free to add or substitute with your favorite nuts or seeds for extra crunch.
- Make sure to massage the kale; it makes it more tender and enjoyable to eat.
Substitutions & Variations of Roasted Sweet Potato Kale Salad
To Make It Vegan/Gluten-Free: Use maple syrup instead of honey in the dressing and ensure your quinoa is certified gluten-free.
Variations: Stir in a spoonful of pesto for a flavor twist or add chickpeas for more protein. You could also swap out the goat cheese for avocado to keep it creamy and dairy-free.
Storage Instructions of Roasted Sweet Potato Kale Salad
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: While this salad is best fresh, you can freeze individual components like the quinoa or sweet potatoes for later use.
Make-Ahead: Chop all the vegetables and prepare the dressing a day ahead to save time on a busy weekday.
Frequently Asked Questions (FAQ) of Roasted Sweet Potato Kale Salad
Can I make this salad ahead of time?
Yes! You can prepare the salad a day in advance, just keep the dressing separate until you’re ready to serve.
What can I substitute for goat cheese?
You can use feta cheese, or leave it out completely for a dairy-free option.
How do I store leftovers?
Place leftovers in an airtight container in the fridge and enjoy them within 5 days.
Final Toughts
Enjoy a fulfilling meal with this Roasted Sweet Potato Kale Salad that’s not only good for you but also easy to throw together. You’ll find yourself reaching for this recipe time and time again, whether for a quick lunch or a delightful dinner. Don’t forget to leave a comment and a star rating to let us know how you enjoyed it!
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Roasted Sweet Potato Kale Salad
A vibrant and wholesome salad featuring roasted sweet potatoes, massaged kale, crunchy pecans, and sweet raisins drizzled with a tangy dressing.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 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
- 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
- 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 to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
- Roast the sweet potatoes in the oven for about 20 minutes or until tender and golden.
- While the sweet potatoes roast, massage the kale in a large bowl with a pinch of salt until softened.
- Add the cooked quinoa, golden raisins, chopped pecans, and diced red onion to the kale.
- In a small bowl, whisk together the Dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper to create the dressing.
- Once the sweet potatoes are done, let them cool slightly before adding them to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Finish by adding crumbled goat cheese on top, and serve!
Notes
Don’t skip roasting the sweet potatoes for added flavor and feel free to substitute with your favorite nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free