Roasted Sweet Potato Kale Salad

Name: Roasted Sweet Potato Kale Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 to 4 people
Ingredients: 2 to 3 medium sweet potatoes; Olive oil spray; kosher salt and pepper; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon chipotle chili powder; 1 to 2 bunches of curly green or tuscan kale; ¼ cup roasted pepitas; furikake seasoning; 1 1/2 tablespoons toasted sesame oil; 1 small shallot; 1 tablespoon chopped fresh ginger; 1 garlic clove; 3 tablespoons red wine or apple cider vinegar; 1 tablespoon honey; 2 teaspoons soy sauce; ½ cup olive oil

User Reviews

5.0

141 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
2 to 4 people
Course
Main Course, Salad
Cuisine
American

Roasted Sweet Potato Kale Salad

Kian Mendoza

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This smoky sweet potato kale salad is drizzled with a warm ginger dressing and topped with roasted pepitas. It's so easy and flavorful!

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Ingredients

Servings

2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
Olive oil spray, or olive oil for drizzling
kosher salt and pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
¼ cup roasted pepitas
furikake seasoning, optional

hot ginger dressing

1 1/2 tablespoons toasted sesame oil
1 small shallot, diced (or diced red onion)
1 tablespoon chopped fresh ginger
1 garlic clove, minced
3 tablespoons red wine or apple cider vinegar
1 tablespoon honey
2 teaspoons soy sauce
½ cup olive oil

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Instructions

Preheat the oven to 425 degrees F.
Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you'd like. Serve!