Ingredients
-
- For the Roasted Sweet Potatoes:
- 1 1/2 lbs sweet potatoes (2 medium or 3 smaller), peeled and diced into 1/2-inch pieces
- 1 Tbsp olive oil
- 1/2 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
-
- For the Salad:
- 1 bunch kale (about 10 cups chopped)
- 1 apple, thinly sliced
- 1/2 cup pecans, lightly toasted
- 1/2 cup dried cranberries or pomegranate seeds
- 2 oz goat cheese (1/2 cup crumbled)
- For the 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
- Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or a silicone liner.
- Roast Sweet Potatoes: In a bowl, toss diced sweet potatoes with olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet and roast for 30 minutes, flipping after 20 minutes. Let cool.
- Toast Pecans: In a dry skillet over medium heat, toast pecans for a few minutes until golden and fragrant. Transfer to a plate to cool.
- Make Dressing: In a mason jar or small bowl, combine all dressing ingredients and whisk until emulsified. Shake or stir again before using if separated.
- Prepare Kale: Strip leaves from stems, rinse, and spin dry. Finely chop and transfer to a large bowl. Drizzle with 3/4 of the dressing and massage for a few minutes until tender and reduced in volume.
- Assemble Salad: Top kale with cooled roasted sweet potatoes, apple slices, toasted pecans, dried cranberries, and crumbled goat cheese. Drizzle with remaining dressing or serve on the side.
- Serve immediately and enjoy!
Notes
- Massaging kale with dressing softens it and improves flavor and texture.
- Pecans can be substituted with walnuts or pumpkin seeds for variation.
- Make ahead: Roast sweet potatoes and prepare dressing in advance for quicker assembly.
- Best enjoyed fresh but can be stored covered in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roast, Toss
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 15g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
