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Home Nutritional Insights Warm Kale Salad With Roasted Sweet Potatoes
Nutritional InsightsRecipes

Warm Kale Salad With Roasted Sweet Potatoes

We love kale in all its forms, but sometimes we like to get fancy with our favorite green. Case in point: this warm kale salad, in which we have gently cooked the cruciferous vegetable without completely wilting it. By adding cranberries and a dressing made with maple syrup, Dijon mustard, and apple-cider vinegar, the finished salad is slightly sweet and tangy and is best served immediately while still warm.

What you need:

For the dressing:
2 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 teaspoon apple-cider vinegar
½ teaspoon salt
¼ teaspoon black pepper

For the sweet potatoes:
1 medium sweet potato, peeled and cut into ½-inch cubes
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper

For the kale:
8 cups chopped kale
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons pepitas
2 tablespoons dried cranberries

What you do:

  1. Preheat oven to 400 degrees. For the dressing, into a small bowl, whisk ingredients together and set aside.
  2. For the sweet potatoes, onto a baking sheet, add sweet potatoes and toss with oil, salt, and pepper. Bake 20 minutes. Halfway through, toss sweet potatoes.
  3. 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.
  4. Into a large bowl, transfer kale, add sweet potatoes, pepitas, cranberries, and dressing. Toss and season with salt and pepper to taste.
For more plant-based recipes like this, read:

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