Roasted Sweet Potato Kale Salad
A hearty salad packed with roasted sweet potatoes, fresh kale, and a delightful mix of textures and flavors, perfect for a weeknight dinner or meal prep.
Ingredients
For the Salad
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1-2 tablespoons olive oil for roasting the sweet potatoes
- 2 bunches kale, washed and massaged
- 1 cup cooked quinoa, cooled use vegetable broth for flavor
- 1/2 cup golden raisins
- 1/2 cup chopped pecans toasted for better flavor
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese can substitute with vegan cheese
For the Dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Roasting the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- On a baking sheet, toss the diced sweet potatoes with olive oil, kosher salt, and black pepper.
- Spread them out evenly and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
Making the Dressing
- In a small bowl, whisk together the Dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper until smooth.
Assembling the Salad
- In a large bowl, combine the massaged kale, cooked quinoa, roasted sweet potatoes, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese.
- Drizzle the dressing over the salad and gently fold the ingredients together until well mixed.
Notes
Serve warm or at room temperature, and consider adding a sprinkle of fresh herbs or a squeeze of lemon to enhance flavors. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.