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Roasted Sweet Potato Kale Salad with Avocado
4.6 from 69 votes

Roasted Sweet Potato Kale Salad with Avocado

This Roasted Sweet Potato Kale Salad blends roasted sweet potatoes and toasted walnuts and pumpkin seeds with cooked kale, sliced avocado, and optionally crumbled feta. A fresh lemon herb dressing featuring avocado oil, lemon juice, and fresh parsley and mint brightens the hearty and textured salad, making it a nourishing meal or side.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 2 large salads
Calories: 732 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. 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

Serving 1of 2 Calories 732kcal (37%) Carbohydrates 29g (10%) Protein 20g (40%) Fat 60g (92%) Fiber 9g (36%) Sugar 8g (16%)

Nutrition Facts

Serving: 2 large salads

Amount Per Serving

Calories 732

% 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.