Roasted Sweet Potato Salad Recipe
User Reviews
5
Roasted Sweet Potato Salad Recipe
Description
Roasted Sweet Potato Salad Recipe combines diced sweet potatoes roasted with olive oil, maple syrup, sea salt, and pepper until tender and slightly caramelized. These are paired with chopped kale, thin apple slices, toasted pecans, dried cranberries, and crumbled goat cheese. The dressing is made by whisking apple cider vinegar, maple syrup, Dijon mustard, minced garlic, olive oil, salt, and pepper until emulsified. Tossing the dressing with the salad ingredients balances the sweet, tart, and savory flavors with contrasting textures from the creamy cheese and crunchy nuts.
The roasting method softens the sweet potatoes while enriching their flavor through caramelization. The kale adds a robust leafy element, and the apples contribute a crisp, refreshing bite. The pecans bring a toasty warmth, and the dried cranberries or pomegranate seeds add bursts of tartness. Goat cheese lends a creamy and tangy finish to the salad.
This salad pairs well as a side dish or a stand-alone light lunch, offering a blend of hearty and fresh ingredients. It suits a variety of occasions where a nutritious and flavorful vegetable salad is desired.
Ingredients
For the Roasted Sweet Potatoes:
- 1 1/2 lbs sweet potato 2 medium or 3 smaller sweet potatoes
- 1 Tbsp olive oil
- 1/2 Tbsp maple syrup
- 1/2 tsp salt sea salt
- 1/4 tsp black pepper
For the Salad:
- 1 kale 10 cups chopped, bunch
- 1 apple thinly sliced
- 1/2 cup pecans lightly toasted if desired
- 1/2 cup dried cranberries or pomegranate seeds
- 2 oz goat cheese (1/2 cup crumbled)
Dressing Ingredients:
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 garlic finely minced or pressed, clove
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt fine sea salt
- 1/8 tsp black pepper freshly ground
Instructions
Prep:
- Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
How to Make Sweet Potato Salad:
- Roast Sweet Potatoes: Peel and dice sweet potatoes into 1/2” thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine. Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
- Make Salad Dressing: In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
- Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl.
- Massage kale with dressing: Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let the salad rest for 15 minutes while you add the remaining ingredients.
- Add Toppings: Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as a side salad
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbs | 41g | |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 4mg | 1% |
| Sodium | 519mg | 22% |
| Potassium | 526mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 17158IU | 343% |
| Vitamin C | 16mg | 18% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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