Roasted Sweet Potato Kale Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2 to 4 people
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Course
Main Course, Salad
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Cuisine
American
Roasted Sweet Potato Kale Salad
Description
The salad highlights roasted sweet potatoes cut into medium cubes and coated with a spice blend of smoked paprika, garlic powder, and chipotle chili powder before roasting until tender. While roasting, a ginger-based hot dressing is prepared by gently heating toasted sesame oil with shallot, fresh ginger, and garlic to infuse flavor. Vinegar, honey, and soy sauce whisked into the oil add a balanced acidity and sweetness, further emulsified by olive oil.
Kale stems are removed and leaves torn, then massaged with a portion of the dressing to soften the typically tough texture. The roasted sweet potatoes and kale come together with pepitas for nuttiness, optionally sprinkled with Furikake seasoning for an umami boost. This combination yields a salad with a pleasant mixture of roasted sweetness, spicy warmth, and fresh greens.
Ingredients
- 2 to 3 sweet potato peeled and cubed (½ to 1 inch cubes, medium
- olive oil or olive oil for drizzling, spray
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- 1 to 2 curly kale stems removed and torn into pieces (about 6 to 8 cups, bunches, or tuscan kale
- ¼ cup Pepitas roasted
- Furikake Seasoning optional
hot ginger dressing
- 1 1/2 tablespoons sesame oil toasted
- 1 shallot diced (or diced red onion, small
- 1 tablespoon ginger chopped fresh
- 1 garlic minced, clove
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons soy sauce
- ½ cup olive oil
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!
User Reviews
Overall Rating
5
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