Autumn Kale and Sweet Potato Salad
User Reviews
5
Autumn Kale and Sweet Potato Salad
Description
The Autumn Kale and Sweet Potato Salad features cubed sweet potatoes roasted until tender and lightly browned with aromatic spices such as cinnamon, cumin, and smoked paprika. These roasted cubes provide a warm, soft component to the salad. Fresh kale is stripped from its tough stems and sliced into bite-sized strips for easier eating and a sturdy leafy base.
Thinly sliced apple introduces a crisp, juicy element with a sweet and tart flavor that enhances the overall balance. Pecans and pepitas contribute a crunchy texture alongside the chewy bursts of dried cranberries, giving the salad layers of taste and mouthfeel. The maple tahini dressing is creamy with a nutty undertone, brightened by lemon juice and subtly spiced with garlic powder and cayenne for a gentle warmth.
Serving this salad chilled or at room temperature allows the flavors to meld without wilting the kale. It works well as a side dish during cooler months or as a light vegetarian meal on its own. The combination of sweet, tart, savory, and nutty notes makes it vibrant without relying on heavy ingredients.
Choosing a sweet or sweet-tart apple variety, such as Honeycrisp or Gala, will influence the salad’s fruitiness. Roasting the sweet potatoes with spices gives them depth that complements the kale’s natural bitterness and the tangy dressing.
Ingredients
Roasted Sweet Potatoes
- 2 lbs. sweet potato $2.40
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1/4 tsp cinnamon $0.02
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp smoked paprika $0.02
- 1/4 tsp salt $0.01
Maple Tahini Dressing
- 1/4 cup tahini $0.85
- 1/4 cup water $0.00
- 2 Tbsp lemon juice $0.09
- 2 Tbsp maple syrup $0.60
- 1/4 tsp salt $0.01
- 1/4 tsp garlic powder $0.02
- 1/8 tsp cayenne pepper $0.02
Salad
- 6 cups kale $0.50, chopped, about 1/2 bunch
- 1 large apple $0.70
- 1/4 cup Pepitas $0.60
- 1/4 cup pecans $0.52, chopped
- 1/4 cup dried cranberries $0.22
Instructions
- Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
- Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
- While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
- Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
- Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
- Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.
Notes
- Use sweet or sweet-tart apples like Honeycrisp or Gala for the best balance of flavor.
- The dressing should be whisked or blended until smooth and creamy to evenly coat the salad ingredients.
- Roast the sweet potatoes until tender and lightly browned for maximum flavor.
- Removing kale stems and slicing the leaves thinly helps improve texture and ease of eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 512kcal | 26% |
| Carbohydrates | 79g | 26% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Sodium | 462mg | 19% |
| Fiber | 10g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
