Kale Salad with Roasted Sweet Potatoes
Ingredients
The salad
-
2
medium
sweet potatoes
-
1
tablespoon
olive oil
-
1
teaspoon
maple syrup
-
2
cloves
garlic
-
¼
teaspoon
salt
-
1
large bunch
Tuscan kale
The dressing
-
2
tablespoons
olive oil
-
1
tablespoon
fresh orange juice or lemon juice
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
dijon mustard
-
1
teaspoon
maple syrup
-
to taste
freshly ground salt and pepper
The toppings
-
¼
cup
pepitas
-
¼
cup
feta cheese
-
⅓
cup
dried cherries
-
½
cup
roasted or canned chickpeas
Instructions
- Preheat the oven to 375°F.
- Toss cubed sweet potatoes with olive oil, maple syrup, garlic, and salt, then spread on a baking sheet.
- Roast sweet potatoes for 35-45 minutes until fork tender, stirring halfway through.
- Chop the kale and place it in a large bowl.
- Prepare the dressing by whisking together olive oil, orange juice, apple cider vinegar, dijon mustard, and maple syrup.
- Massage the dressing into the kale for a few minutes to enhance flavor.
- Once the sweet potatoes are done, add them to the kale.
- Serve the salad topped with pepitas, feta, and chickpeas.
Nutrition Facts (estimated)
Servings
4
Calories
288
Total fat
11g
Total carbohydrates
42.5g
Total protein
8.5g
Sodium
0mg
Cholesterol
0mg
You might also like