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- 2 medium sweet potatoes - 4 cups kale - 1/4 cup dried cranberries - 1/4 cup feta cheese - 1/4 cup pecans - 3 tablespoons olive oil - 1 tablespoon maple syrup - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper Calories per serving This salad has about 300 calories per serving. It is filling yet light. Key vitamins and minerals Sweet potatoes are rich in vitamin A. Kale provides vitamins C and K. Pecans add healthy fats and protein. Health benefits of ingredients Sweet potatoes boost energy and support vision. Kale is packed with antioxidants. Dried cranberries add fiber and sweetness. Feta cheese gives calcium. Pecans are heart-healthy nuts. This Roasted Sweet Potato Kale Salad is not just tasty but also good for you! For the full recipe, check out the instructions above. First, preheat your oven to 425°F (220°C). This will help the sweet potatoes roast nicely. Next, peel and dice two medium sweet potatoes into small cubes. In a bowl, toss them with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. Add salt and pepper to taste. This mix gives great flavor to the sweet potatoes. Spread the seasoned sweet potatoes out on a baking sheet. Make sure they lie in a single layer. This helps them roast evenly. Bake in the oven for about 25 to 30 minutes. Remember to flip them halfway through cooking. You want them to be golden and tender when done. While the sweet potatoes roast, it's time to prepare the kale. Take 4 cups of chopped kale and place it in a large bowl. Add 1 tablespoon of olive oil and a pinch of salt. Now, massage the kale for about 2 to 3 minutes. This softens the leaves and makes them taste better. Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, mix them with the kale. Add in 1/4 cup of dried cranberries, 1/4 cup of chopped pecans, and 1/4 cup of crumbled feta cheese. Gently toss all the ingredients together to combine their flavors. Drizzle 1 tablespoon of maple syrup over the salad. This adds a nice touch of sweetness. Give the salad another gentle toss to mix everything well. Taste and adjust the seasoning with more salt and pepper if needed. For the full recipe, check back to ensure you got all the details right! To get the best sweetness and texture from sweet potatoes, follow these tips: - Cut sweet potatoes into even pieces. This helps them cook at the same rate. - Toss them with olive oil, garlic powder, and smoked paprika for great flavor. - Use a large baking sheet. This allows air to circulate and helps them roast evenly. - Spread the sweet potatoes out. Do not overcrowd the pan, or they will steam instead of roast. Massaging kale helps to make it tender and less bitter. Here’s how to do it: - Use your hands to rub the kale with olive oil and a pinch of salt. - Massage for about 2-3 minutes. You will notice the leaves change color and soften. - For a different twist, try adding lemon juice or vinegar while massaging. This adds flavor and brightens the salad. This salad pairs well with many dishes. Here are some ideas: - Add grilled chicken or chickpeas for protein. - Serve with a side of quinoa or brown rice for a heartier meal. - For presentation, serve it on a large platter. Drizzle extra maple syrup on top. - Sprinkle more feta and pecans on top for a great look. These tips will help you create a delicious Roasted Sweet Potato Kale Salad that looks and tastes great. For the complete recipe, check the Full Recipe section. {{image_2}} You can play with the greens in this salad. Spinach or arugula work well. They both add a fresh taste. If you want a different crunch, try walnuts instead of pecans. Goat cheese can also replace feta for a creamy twist. Each swap offers a new flavor. For dressing, you can make a homemade vinaigrette. Mix olive oil, vinegar, and a bit of mustard. This adds a nice tang. If you prefer creamy, try a yogurt-based dressing. It pairs well with the sweet potatoes and kale. Add seasonal produce for fun changes. In summer, toss in fresh berries or cucumbers. In winter, add roasted beets or citrus. These will brighten your salad. Using what's in season boosts flavor and nutrition. For more ideas, check the Full Recipe to see how to create the perfect Roasted Sweet Potato Kale Salad! To store leftovers safely, let the salad cool to room temperature. Place it in an airtight container. This keeps the flavors fresh and the ingredients crisp. The best container options are glass or plastic with tight lids. These help prevent spills and keep the salad fresh. You can store it in the fridge for up to three days. When you reheat the salad, do it gently. Use a microwave on low heat for about 30 seconds. This way, you keep the texture of the sweet potatoes and kale. If you prefer, serve the salad cold. Just toss it again to mix the flavors before serving. No, you cannot freeze kale salad with dressing. The kale becomes soggy when thawed. However, you can freeze roasted sweet potatoes. Spread them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. You can keep them in the freezer for up to three months. Just thaw and reheat when you're ready to enjoy them again! For the full recipe, check out the details above. Roasted sweet potatoes taste sweet due to a process called caramelization. When you heat sweet potatoes, their natural sugars break down. This creates a rich, sweet flavor. The heat also helps the outside become crispy and adds depth. This magic happens when you roast them at high heat, which brings out their sweetness. Yes, you can make this salad ahead of time. To prepare in advance, roast the sweet potatoes and store them in the fridge. You can keep them for up to three days. Just add them to the kale when ready to serve. To store, use an airtight container. You can also prep the kale, cranberries, and nuts ahead. Keep them separate until serving for the best taste. To make this salad vegan, swap out the feta cheese. Use a plant-based cheese or skip it altogether. You can also add avocado for creaminess. Another option is to use nutritional yeast for a cheesy flavor without dairy. The maple syrup is already vegan, so you’re good to go! Some great toppings for this salad include: - Sliced avocado - Toasted pumpkin seeds - Fresh herbs like parsley or cilantro - Pomegranate seeds - Drizzled balsamic glaze These toppings add more flavors and textures. You can mix and match based on your taste! For the full recipe, check out the Roasted Sweet Potato Kale Salad. This article covers a tasty roasted sweet potato kale salad. We explored key ingredients, like sweet potatoes, kale, and cranberries. I shared step-by-step instructions for making it. We discussed tips for perfect roasting and massaging kale. You learned about ingredient substitutions and storage info for leftovers. In the end, this salad is adaptable and fun. It’s a healthy choice you can enjoy anytime. Explore the variations to find your perfect mix. Enjoy your cooking!

Roasted Sweet Potato Kale Salad

Elevate your meals with this delicious Roasted Sweet Potato Kale Salad recipe! Bursting with flavor from roasted sweet potatoes, fresh kale, and a hint of maple syrup, this salad is perfect for any occasion. Packed with nutritious ingredients like cranberries, feta, and pecans, it's both healthy and satisfying.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

4 cups kale, stems removed and chopped

1/4 cup dried cranberries

1/4 cup feta cheese, crumbled

1/4 cup pecans, roughly chopped

3 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    In a bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

      Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden and tender, flipping halfway through.

        While the sweet potatoes are roasting, prepare the kale. In a large bowl, massage the chopped kale with 1 tablespoon of olive oil and a pinch of salt until softened, about 2-3 minutes.

          Once the sweet potatoes are done, let them cool for a few minutes before adding them to the kale.

            Toss in the dried cranberries, pecans, and feta cheese, mixing gently to combine all ingredients.

              Drizzle the maple syrup over the salad and give it another gentle toss to incorporate the sweetness.

                Adjust seasoning with additional salt and pepper if needed.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the salad on a large platter or in individual bowls. Drizzle with extra maple syrup for a beautiful finish and sprinkle some extra feta and pecans on top for garnish.