Roasted Sweet Potato Kale Salad with Avocado
User Reviews
4.6
69 reviews
Excellent
Roasted Sweet Potato Kale Salad with Avocado
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Roasted Sweet Potato Kale Salad with avocado, crunchy walnuts, creamy feta makes for an amazingly flavorful and nutrient-dense meal.
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Ingredients
- 2 to 4 large eggs
- 2 heads lacinato kale chopped
- 1 large sweet potato chopped
- 1 large avocado sliced
- 1/3 cup raw walnuts
- 1/4 cup raw pumpkin seeds
- 1/3 cup feta cheese crumbles optional
Lemon Herb Dressing:
- 1/3 cup avocado oil
- 1/4 cup fresh lemon juice
- 2 tsp pure maple syrup optional
- 1/4 cup fresh parsley *
- 1/4 cup fresh mint *
- 1/4 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.
- When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.
- While potatoes are roasting, cook the eggs. Fill a small saucepan with water and bring to a full boil. Using a slotted spoon, carefully drop eggs into the boiling water. Cook 6 minutes, then immediately transfer to an ice bath. Allow eggs to chill in the ice bath at least 15 minutes before peeling.
- Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.
- Divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing (instructions below) and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and jammy eggs. Serve and enjoy!
Make Lemon Herb Dressing:
- Add all ingredients for the dressing to a small blender and blend until well-combined. Store any leftovers in a sealed container in the refrigerator.
Notes
- *Replace parsley and/or mint with your favorite fresh herbs
Nutrition Information
Show Details
Serving
1of 2
Calories
732kcal
(37%)
Carbohydrates
29g
(10%)
Protein
20g
(40%)
Fat
60g
(92%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 2large salads
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Serving | 1of 2 | |
| Calories | 732kcal | 37% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 60g | 92% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
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