Description
A vibrant and nourishing salad with roasted sweet potatoes, hearty kale, and a creamy almond butter dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 5 cups chopped kale, stems removed
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled goat cheese (optional)
For the Almond Butter Dressing:
- 1/4 cup almond butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While sweet potatoes are roasting, prepare the kale. Massage the chopped kale with a drizzle of olive oil and a pinch of salt for 2-3 minutes, until it softens slightly.
- In a small bowl, whisk together all dressing ingredients until smooth. Add more water if needed to reach desired consistency.
- In a large bowl, combine massaged kale, roasted sweet potatoes, dried cranberries, pumpkin seeds, and goat cheese (if using).
- Pour almond butter dressing over the salad and toss well to coat.
- Serve immediately or chill for later. Salad can be stored in the refrigerator for up to 3 days.
Notes
- Make Ahead: Roast the sweet potatoes and massage the kale in advance.
- Vegan Option: Omit the goat cheese for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: sweet potato, kale, salad, almond butter, healthy, vegetarian, gluten-free
