Sweet Potato and Kale Salad
This kale salad is anything but boring thanks to roasted sweet potatoes and toasted spiced walnuts. A little savory, a little sweet, and oh so satisfying.
Servings: 4 servings
Calories: 479kcal
Ingredients
- 6 cups kale stems removed and chopped
Roasted Sweet Potatoes
- 2 medium sweet potatoes cut into ½ inch cubes
- 2 Tablespoons coconut oil, melted
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
Spiced Walnuts
- 1 cup walnut pieces
- 2 teaspoon neutral oil
- 1 teaspoon granulated sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Walnut Vinaigrette
- ¼ cup walnut oil or olive oil
- 2 Tablespoons champagne vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon fresh thyme leaves
Instructions
Roasted Sweet Potatoes
- Preheat oven to 375 degrees. Toss cubed sweet potatoes with melted coconut oil and spices. Spread out sweet potatoes on a sheet pan. Bake for 20 to 25 minutes until fork tender (but not mushy) tossing halfway through. Cool to room temperature.
Spiced Walnuts
- Toss walnuts with melted coconut oil and spices. Spread out a small sheet pan. Add to the oven with the sweet potatoes. Bake 8 minutes, tossing halfway through.
Walnut Vinaigrette
- Place all ingredients in a covered mason job and shake until combined. Salt and pepper to taste.
Salad Assembly
- In a large bowl, toss kale with dressing. Allow the kale to sit for 5 to 10 minutes to soften. To serve, top with cooled sweet potatoes and spiced walnuts.
Notes
- To serve warm, saute kale in coil for 3-5 minutes before dressing. Top with sweet potatoes and spiced walnuts. Serve immediately.
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