Roasted Sweet Potato Kale Salad (Printable version)

A vibrant blend of roasted sweet potatoes, kale, feta, and maple-Dijon dressing for a nourishing dish.

# Ingredient List:

→ Roasted Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

07 - 6 cups kale, stems removed and leaves chopped
08 - 1 tablespoon olive oil (for massaging kale)
09 - 1/2 small red onion, thinly sliced
10 - 1/4 cup toasted pumpkin seeds (pepitas)
11 - 1/3 cup crumbled feta cheese

→ Maple-Dijon Vinaigrette

12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon pure maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon sea salt
17 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat your oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, smoked paprika, ground cumin, sea salt, and black pepper until evenly coated.
03 - Spread the sweet potatoes evenly on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and tender. Allow to cool slightly.
04 - Place chopped kale in a large bowl, drizzle with 1 tablespoon olive oil, and massage with your hands for 2 to 3 minutes until tender and darkened.
05 - Add the thinly sliced red onion, toasted pumpkin seeds, and crumbled feta cheese to the massaged kale, tossing to combine.
06 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
07 - Add the roasted sweet potatoes to the salad base, drizzle with the vinaigrette, and toss gently to combine.
08 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Expert Suggestions:

01 -
  • It's the kind of salad that actually satisfies as a main course, not just something you pick at while waiting for the real food
  • The roasted sweet potatoes caramelize into something almost candy-like, which means even people who claim they don't like vegetables will ask for seconds
  • Once you learn how to massage kale properly, you'll feel like you've unlocked a secret that every cooking friend should know
  • It comes together in under an hour and tastes even better the next day when the flavors have gotten to know each other
02 -
  • Don't skip the kale massage. I know it feels silly, but it's the difference between a salad that feels good to eat and one that feels like an obligation. The kale becomes tender, sweeter, and actually enjoyable
  • The sweet potatoes need to cool slightly before they hit the salad, but not completely. They should still be warm enough to soften the feta slightly. That temperature balance is where the magic happens
  • Make the vinaigrette in a separate bowl and taste it before you add it. If it's too sour, whisk in a touch more maple syrup. Too sweet? A pinch more salt brings balance. Trust your palate
03 -
  • If your feta is very salty, soak the crumbles in cold water for 10 minutes before adding them. This softens the saltiness without washing away the flavor
  • Warm the bowl you're serving from. It keeps the salad at that perfect temperature where the potatoes are still warm enough to matter but everything else stays crisp

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