Description
Discover the perfect blend of flavors with this delicious roasted sweet potato and baby kale salad, ideal for any meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 4 cups baby kale
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the roasted sweet potatoes and baby kale.
- Add feta cheese and walnuts, if using.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve warm or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time; just add the dressing before serving.
- Feel free to add other toppings like cranberries or seeds for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg