Sweet Potato Kale Salad Recipe: A Delicious and Nutritious Dish for Any Occasion
Sweet potato kale salad is a hearty and nutritious dish perfect for a holiday meal, weeknight dinner, or light lunch.
This vibrant salad combines roasted sweet potatoes, massaged kale, dried cranberries, crunchy pecans, and creamy goat cheese, all drizzled with a delightful cinnamon cashew butter dressing.
It’s the ideal balance of sweet, savory, and tangy flavors, making it a must-try for any salad enthusiast.
Why You’ll Love Sweet Potato Kale Salad
Sweet potato kale salad is more than just a side dish; it’s a wholesome, flavorful experience that satisfies both the palate and nutritional needs.
- Rich in Nutrients: Packed with fiber, vitamins, and antioxidants, this salad is as good for you as it is delicious.
- Seasonal Flavors: Featuring roasted sweet potatoes and cinnamon, it’s perfect for autumn and winter gatherings.
- Make-Ahead Convenience: Prep the components in advance for effortless assembly.
Whether you’re serving this salad at a festive dinner or enjoying it solo, it stands out as a crowd-pleaser.
Ingredients You’ll Need
To make this sweet potato kale salad, you’ll need fresh ingredients that are easy to find. Here’s what you’ll need:
- Sweet Potatoes: Two large ones, peeled and diced into cubes.
- Kale: About 7-8 ounces, stemmed and chopped.
- Dried Cranberries: A quarter cup for sweetness.
- Pecans: A third cup, roughly chopped for crunch.
- Goat Cheese: Four ounces, crumbled for creaminess.
- Cashew Butter: A quarter cup for the dressing.
- Cinnamon, Honey, and Apple Cider Vinegar: Key flavoring agents for the dressing.
How to Make Sweet Potato Kale Salad
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss sweet potato cubes with two tablespoons of olive oil, a teaspoon of cinnamon, and a teaspoon of kosher salt. Spread them evenly on a baking tray and roast for 30 minutes, flipping halfway through.
Step 2: Prepare the Dressing
Whisk together cashew butter, cinnamon, garlic, honey, apple cider vinegar, olive oil, and salt. Mix until smooth and creamy.
Step 3: Massage the Kale
Place the chopped kale in a large bowl. Drizzle one tablespoon of olive oil over the leaves and massage for about two minutes until softened. This step enhances the texture and flavor of the kale.
Step 4: Assemble the Salad
Combine the kale, roasted sweet potatoes, cranberries, pecans, and goat cheese in a serving bowl. Drizzle the dressing evenly and toss to coat. Serve immediately or refrigerate for up to two days.
Recipe Variations
This versatile salad can be customized to suit your preferences:
- Vegan Option: Skip the goat cheese and replace honey with maple syrup.
- Nut-Free Alternative: Use sunflower seed butter instead of cashew butter.
- Different Greens: Swap kale for spinach or arugula.
- Add Protein: Grilled chicken, tofu, or chickpeas can make this salad a complete meal.
Storage and Make-Ahead Tips
- To Store: Keep leftovers in an airtight container for up to two days. Store the dressing separately for best results.
- To Make Ahead: Roast the sweet potatoes and prepare the dressing one or two days in advance. Assemble just before serving for maximum freshness.
Nutritional Benefits of Sweet Potato Kale Salad
This salad is a nutritional powerhouse. Sweet potatoes provide complex carbohydrates and vitamin A, while kale is rich in vitamin C and antioxidants. Pecans and goat cheese add healthy fats and protein, creating a balanced dish.
FAQs About Sweet Potato Kale Salad
Can I serve this salad warm?
Yes, serving it warm enhances the roasted flavors of the sweet potatoes.
Do I need to massage the kale?
Massaging softens the kale and improves its taste, making it less bitter.
What can I use instead of pecans?
Walnuts, almonds, or sunflower seeds are great substitutes.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I double this recipe for a crowd?
Absolutely! Just adjust the quantities proportionally.
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