Why Make This Recipe
Sweet Potato Kale Salad is not just a dish; it’s a vibrant and nutritious meal packed with flavor. This salad provides a perfect balance of sweet and savory, making it satisfying and delicious. The combination of roasted sweet potatoes, fresh kale, and tangy feta cheese creates a delightful mix of textures and tastes. Plus, it’s a great way to incorporate healthy ingredients into your diet, making it an ideal choice for lunch or a light dinner.
How to Make Sweet Potato Kale Salad
Ingredients:
- 4 sweet potatoes
- 1 red onion (sliced thin)
- 1 Teaspoon sea salt
- ½ Teaspoon black pepper (coarse)
- 1 Teaspoon ground cinnamon
- 1 Tablespoon extra virgin olive oil
- 4 Cups kale (chopped)
- 12 prunes (whole or chopped)
- 1 Cup feta cheese (crumbled)
- ½ Cup pomegranate
- 3 Sprigs mint (fresh, chopped)
- ¼ Cup chickpeas (roasted)
- ¼ Cup pomegranate juice
- ¼ Cup apple cider vinegar
- 1 Tablespoon lemon juice
- ½ Cup Dijon mustard
- ½ Cup sour cream
- ¼ Cup mayonnaise
- 2 Teaspoons garlic (minced)
Directions:
- Preheat the oven to 400°F.
- Peel the sweet potatoes and cut them into ½-inch cubes. In a large mixing bowl, toss the sweet potatoes with olive oil, cinnamon, salt, and pepper.
- Spread the sweet potatoes out on a greased baking sheet. Roast in the center rack of the oven for about 30 minutes or until tender.
- While the sweet potatoes roast, prepare the dressing. In a mason jar, combine pomegranate juice, apple cider vinegar, lemon juice, Dijon mustard, sour cream, mayonnaise, and minced garlic. Shake well until everything is mixed.
- In a large salad bowl, combine the chopped kale, sliced red onion, fresh mint, pomegranate, roasted sweet potatoes, prunes, and crumbled feta cheese. Toss them together gently.
- Drizzle the dressing over the salad and toss again to combine.
- Top the salad with roasted chickpeas for an added crunch.
How to Serve Sweet Potato Kale Salad
Serve the Sweet Potato Kale Salad chilled or at room temperature. It makes a great main dish or a side salad for gatherings. This salad is colorful and pleasing to the eye, making it perfect for summer picnics or holiday meals.
How to Store Sweet Potato Kale Salad
You can store any leftovers in an airtight container in the refrigerator. The flavors will meld even more as it sits, but the salad is best enjoyed within 2-3 days to maintain the fresh texture of the kale and roasted sweet potatoes.
Tips to Make Sweet Potato Kale Salad
- Make sure to cut the sweet potatoes evenly for uniform cooking.
- You can use other greens if you don’t have kale, such as spinach or arugula.
- For added flavor, try roasting the chickpeas with spices like paprika or cumin.
Variation
You can add nuts like walnuts or pecans to give the salad an extra crunch, or swap out the feta for goat cheese for a different flavor profile. Add avocado for creaminess or substitute dried cranberries for the prunes for a more tart touch.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing in advance. Just mix them together right before serving to keep the kale fresh.
2. Is this salad vegan?
No, the salad contains feta cheese and sour cream, which are dairy products. To make it vegan, you can substitute these with plant-based cheese and yogurt alternatives.
3. What can I serve with this salad?
This salad pairs well with grilled chicken, fish, or quinoa for a complete meal. It’s also a great side dish for any main course.
