Description
California Roasted Sweet Potato Kale Salad is a vibrant, nutrient-packed dish featuring caramelized roasted sweet potatoes, tender kale, creamy avocado, crunchy nuts, and a light citrus dressing.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cups fresh kale, chopped and stems removed
- 1 ripe avocado, diced
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds or pecans
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized. Let cool slightly.
- In a large bowl, massage chopped kale with remaining 1 tablespoon olive oil for 2–3 minutes until softened.
- In a small bowl, whisk together lemon juice, honey (or maple syrup), and Dijon mustard to make the dressing.
- Add roasted sweet potatoes, avocado, cranberries, and nuts to the kale. Drizzle with dressing and toss gently to combine.
- Top with crumbled feta if desired and serve immediately.
Notes
- Massage kale well to reduce bitterness and improve texture.
- For a vegan version, omit feta and use maple syrup.
- Add grilled chicken or quinoa for extra protein.
- Store dressing separately if preparing ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American