This vibrant roasted sweet potato and kale salad is a simple yet stunning dish, perfect for a light lunch, a healthy side, or a satisfying weeknight dinner. It's packed with nutrients and flavor, and it's surprisingly easy to make. I first made this salad after a really long day at work; I needed something easy and healthy but also tasted amazing. I was so pleased with how it turned out that it became a favorite!
The key to this salad is roasting the sweet potatoes until they're tender and slightly caramelized. This brings out their natural sweetness and creates a beautiful contrast with the slightly bitter kale. The balsamic glaze adds a touch of acidity and sweetness, perfectly balancing the flavors. Trust me, this is the kind of recipe you will easily remember and want to cook over and over again!
Required Equipments
- Large bowl
- Baking sheet
- Whisk
- Measuring cups and spoons
- Large skillet or roasting pan
Roasted Sweet Potato and Kale Salad
A simple, healthy, and delicious salad featuring roasted sweet potatoes, massaged kale, and a tangy balsamic glaze. Perfect for any occasion!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Give it a good preheating; it makes a difference!
- Wash and chop your sweet potatoes. I like to cut them into roughly 1-inch cubes. It helps them roast evenly. Don't forget to scrub those taters really well first!
- Toss the sweet potato chunks with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Trust me, this even layer is important; it’s all about that crispy edge!
- Roast for 20-25 minutes, or until tender and slightly caramelized. Flip them halfway through to ensure even cooking. You'll know they're ready when you can easily pierce them with a fork. Mmm, that sweet potato smell already.
- While the sweet potatoes are roasting, wash and roughly chop your kale. Remove any thick stems. If you have a really big bunch, try to break it down a bit to make sure it roasts properly.
- In a large bowl, massage the kale with 1 tablespoon of olive oil. This helps tenderize the leaves and makes them more receptive to the flavors. The secret is to use your hands! Don't be shy.
- Once the sweet potatoes are done, add them to the bowl with the kale. If you are really time-crunched, you can add the kale to the sheet pan in the last 5 minutes of roasting, but it might be slightly less tender.
- Drizzle the salad with balsamic glaze. Start with a little and add more to taste. Remember, it is always better to add more than to have too much. And if you're feeling adventurous, try a drizzle of maple syrup; it pairs beautifully!
- Toss everything together gently to combine. Taste and season with extra salt and pepper if needed. If you feel there is not enough salt, please add more!
- Serve immediately and enjoy! Or, if you prefer, you can let the salad sit for a bit to let the flavors meld. It's delicious either way!
📝 Notes
- For extra flavor, try adding a sprinkle of toasted nuts or seeds before serving.
- Feel free to adjust the amount of balsamic glaze to your liking.
- If you don't have balsamic glaze, you can use balsamic vinegar instead, but reduce the amount by half
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 10 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 30 mg
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