Kale salad with roasted sweet potatoes

Kale Salad with Roasted Sweet Potatoes

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Category, Tags, , DifficultyBeginner

Kale, a super-nutrient, is slightly cooked in this warm salad which allows the dressing to seep into the leaves adding tons of flavor. Add roasted sweet potatoes and a few other healthful ingredients and you have an amazing salad that stands alone or can be served as a side.

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
For the dressing:
 2 tbsp vegetable oil
 2 tsp maple syrup
 1 tsp dijon mustard
 1 tsp apple-cider vinegar
 ½ tsp salt
 ¼ tsp black pepper
For the sweet potatoes:
 1 medium sweet potatopeeled and cut into 1/2 inch squares
 1 tsp vegetable oil
 ½ tsp salt
 ¼ tsp black pepper
For the kale:
 6 cups chopped kale
 2 cups arugula
 ¼ tsp salt
 ⅛ tsp black pepper
 ½ cup roasted chickpeasyou can also use canned - just be sure to drain, rinse and pat dry
 2 tbsp pomegranate seedsor dried cranberries
1

Preheat oven to 400 degrees.

2

For the dressing, into a small bowl, whisk ingredients together and set aside.

3

For the sweet potatoes, place on a baking sheet and toss with oil, salt, and pepper. Bake for 20 Minutes. Halfway through, toss sweet potatoes.

4

For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook for approximately 2 minutes, tossing constantly. Kale should soften but not wilt.

5

Into a large bowl, transfer kale, add sweet potatoes, chickpeas, pomegranate seeds, and dressing. Toss and season with salt and pepper to taste.

Nutrition Facts

2 servings

Serving size

split mixture into two bowls

Ingredients

For the dressing:
 2 tbsp vegetable oil
 2 tsp maple syrup
 1 tsp dijon mustard
 1 tsp apple-cider vinegar
 ½ tsp salt
 ¼ tsp black pepper
For the sweet potatoes:
 1 medium sweet potatopeeled and cut into 1/2 inch squares
 1 tsp vegetable oil
 ½ tsp salt
 ¼ tsp black pepper
For the kale:
 6 cups chopped kale
 2 cups arugula
 ¼ tsp salt
 ⅛ tsp black pepper
 ½ cup roasted chickpeasyou can also use canned - just be sure to drain, rinse and pat dry
 2 tbsp pomegranate seedsor dried cranberries

Directions

1

Preheat oven to 400 degrees.

2

For the dressing, into a small bowl, whisk ingredients together and set aside.

3

For the sweet potatoes, place on a baking sheet and toss with oil, salt, and pepper. Bake for 20 Minutes. Halfway through, toss sweet potatoes.

4

For the kale, heat a skillet over medium-low heat, and add oil. Add kale, salt, and pepper, and cook for approximately 2 minutes, tossing constantly. Kale should soften but not wilt.

5

Into a large bowl, transfer kale, add sweet potatoes, chickpeas, pomegranate seeds, and dressing. Toss and season with salt and pepper to taste.

Notes

Kale Salad with Roasted Sweet Potatoes
IngredientsDirections