Description
This wholesome Roasted Sweet Potato Salad combines tender, caramelized sweet potatoes with hearty kale, crisp apple slices, toasted pecans, dried cranberries, and creamy goat cheese. Tossed in a tangy apple cider vinaigrette with a hint of maple syrup, this vibrant salad serves as a nutritious and flavorful meal or side dish, perfect for any season.
Ingredients
Roasted Sweet Potatoes
- 1 1/2 lbs sweet potatoes (about 2 medium or 3 smaller sweet potatoes), peeled and diced into 1/2” thick pieces
- 1 Tbsp olive oil
- 1/2 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Salad Base and Toppings
- 1 bunch kale (about 10 cups chopped, stems removed and leaves finely chopped)
- 1 apple, thinly sliced
- 1/2 cup pecans, lightly toasted
- 1/2 cup dried cranberries (or substitute with pomegranate seeds)
- 2 oz goat cheese (approximately 1/2 cup crumbled)
Salad Dressing
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 garlic clove, finely minced or pressed
- 1/3 cup extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Prep: Preheat your oven to 425˚F. Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone liner. This will ensure easy cleanup and prevent sticking.
- Toast Pecans: Heat a dry skillet over medium heat and add the pecans. Toast them for a few minutes, tossing frequently until they turn golden and emit a fragrant aroma. Remove from heat and transfer to a plate to cool.
- Roast Sweet Potatoes: In a mixing bowl, toss the peeled and diced sweet potatoes with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer. Roast in the oven for 30 minutes, flipping the sweet potatoes after 20 minutes to ensure even cooking. Once done, remove from the oven and let them cool.
- Make Salad Dressing: In a small bowl or mason jar, combine apple cider vinegar, maple syrup, Dijon mustard, minced garlic, extra virgin olive oil, sea salt, and black pepper. Whisk thoroughly until the dressing is emulsified and well combined. Note that the dressing may separate as it sits; re-whisk before using.
- Prepare Kale: Remove kale leaves from their stems, rinse thoroughly, and dry using a salad spinner. Finely chop the kale into thin strips and transfer to a large mixing bowl.
- Massage Kale with Dressing: Drizzle approximately three-quarters of the dressing over the chopped kale. Using two forks, toss and massage the kale for a few minutes until it softens slightly, becomes evenly coated, and reduces in volume by about a quarter. Let it rest for 15 minutes to absorb the flavors.
- Assemble Salad: Scatter the roasted sweet potatoes over the dressed kale. Top with thinly sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese. Drizzle the remaining dressing over the top or add according to taste. Toss gently if desired and serve immediately.
Notes
- To enhance the flavor of the pecans, toast them lightly just before assembling the salad.
- For a vegan version, substitute goat cheese with a plant-based cheese or omit it entirely.
- The salad dressing can be made ahead and stored in the refrigerator for up to 3 days; just shake or whisk before use.
- Use fresh pomegranate seeds as a substitute for dried cranberries for added freshness and texture.
- Massaging the kale is crucial as it helps soften the tough leaves, making the salad more palatable and easier to digest.
