Sweet Potato Kale Salad
Sweet potato kale salad is a bold and vibrant dish that’s full of color, flavor and texture. It combines roasted vegetables, crisp greens and creamy dressing. It works as a healthy side or a hearty lunch on its own.
Servings: 6
Ingredients
- 4 sweet potatoes
- 1 red onion sliced thin
- 1 Teaspoon sea salt
- ½ Teaspoon black pepper coarse
- 1 Teaspoon ground cinnamon
- 1 Tablespoon extra virgin olive oil
- 4 Cups kale chopped
- 12 prunes whole or chopped
- 1 Cup feta cheese crumbled
- ½ Cup pomegranate
- 3 Sprigs mint fresh, chopped
- ¼ Cup chickpeas roasted
For the Dressing
- ¼ Cup pomegranate juice
- ¼ Cup apple cider vinegar
- 1 Tablespoon lemon juice
- ½ Cup Dijon mustard
- ½ Cup sour cream
- ¼ Cup mayonnaise
- 2 Teaspoons garlic minced
Instructions
- Preheat the oven to 400°F.
- Peel potatoes and cut into ½-inch cubes. Add to a large mixing bowl and toss with olive oil, cinnamon, salt, and pepper.
- Lay out onto a greased baking sheet and place onto the center rack of the oven. Roast for 30 minutes or until tender.
- Meanwhile, prepare the dressing. Combine dressing ingredients in a mason jar with a lid and shake until well combined.
- Combine chopped kale, sliced red onion, chopped mint, pomegranate, sweet potatoes, prunes, and feta cheese in a large salad bowl and toss. Drizzle with dressing.
- Top with roasted chickpeas.
Notes
Massage the kale: Kale can be tough and bitter if not properly prepared. To soften and tenderize the leaves, massage them with a little bit of oil, lemon juice, and salt before adding other ingredients to the salad.
Use a kale stripper: A kale stripper removes the tough bit.
Use a variety of greens: To add more flavor, texture, and nutrition to your salad, mix kale with other greens such as spinach, arugula, or mixed greens.
Make it ahead of time: Kale salads are great for meal prep and can be made ahead of time. The longer the kale sits in the dressing, the more flavorful it will become.
Use a kale stripper: A kale stripper removes the tough bit.
Use a variety of greens: To add more flavor, texture, and nutrition to your salad, mix kale with other greens such as spinach, arugula, or mixed greens.
Make it ahead of time: Kale salads are great for meal prep and can be made ahead of time. The longer the kale sits in the dressing, the more flavorful it will become.
Nutrition
Calories: 440kcal | Carbohydrates: 58g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 1077mg | Potassium: 1018mg | Fiber: 11g | Sugar: 21g | Vitamin A: 26265IU | Vitamin C: 51mg | Calcium: 343mg | Iron: 3mg
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