Roasted Sweet Potato Kale Salad with Avocado
User Reviews
4.6
Roasted Sweet Potato Kale Salad with Avocado
Description
The Roasted Sweet Potato Kale Salad with Avocado features a combination of roasted sweet potatoes, toasted walnuts and pumpkin seeds, tender cooked kale, creamy avocado slices, and optional crumbled feta cheese. Sweet potatoes are oven roasted to develop a caramelized exterior while staying tender inside. The nuts and seeds receive a brief roasting to enhance their crunch and flavor. Kale is softened by light cooking in avocado oil but retains some bite.
The salad is dressed with a lemon herb dressing made from avocado oil, fresh lemon juice, fresh parsley and mint, with a touch of maple syrup for mild sweetness and sea salt to balance. This dressing adds a bright, herbaceous note that complements the sweetness of the potato and richness of the avocado. The dish offers a variety of textures and flavors—earthy greens, sweet and soft potato, crunchy seeds, and creamy avocado—working together in harmony.
It can be served as a satisfying main or a hearty side salad. The dressing and components can be customized by swapping the herbs for personal favorites. Hard boiled eggs included in the recipe add protein and richness, making this salad a well-rounded meal option. The recipe suggests a suitable quantity to serve two to four people depending on portion size.
Ingredients
- 2 to 4 egg large
- 2 kale chopped, lacinato, heads
- 1 sweet potato chopped, large
- 1 avocado sliced, large
- 1/3 cup walnut raw
- 1/4 cup pumpkin seeds raw
- 1/3 cup feta cheese optional, crumbled
Lemon Herb Dressing:
- 1/3 cup avocado oil
- 1/4 cup lemon juice fresh
- 2 tsp pure maple syrup optional
- 1/4 cup parsley fresh
- 1/4 cup mint fresh
- 1/4 tsp salt to taste, sea salt
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
- Use your preferred fresh herbs in place of parsley or mint to vary the dressing flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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