Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Sweet Potato and Kale Salad with Maple Vinaigrette is a vibrant and nourishing dish that combines roasted sweet potatoes, crisp kale, and a homemade maple vinaigrette. Perfect for a healthy lunch or a hearty side, it's a delicious balance of flavors and textures, packed with nutrients and easily customizable to your taste.

Ingredients
    For the Salad Base:
  • 2 medium sweet potatoes, peeled and diced
  • 4 cups kale, stemmed and chopped
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp pumpkin seeds (optional, for garnish)
    • For the Maple Vinaigrette:
  • 3 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • Salt and pepper, to taste
Instructions
    Roast the Sweet Potatoes
  1. 1
    Preheat your oven to 200°C (400°F). Place the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25 minutes, flipping halfway through, until tender and slightly caramelized.
    2. Prepare the Kale
  2. 2
    While the sweet potatoes are roasting, prepare the kale. Wash, stem, and chop the kale into bite-sized pieces. Place the kale in a large mixing bowl. Using your hands, gently massage the kale with a pinch of salt for 1-2 minutes to soften it and reduce any bitterness.
    3. Make the Maple Vinaigrette
  3. 3
    In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning if needed.
    4. Assemble the Salad
  4. 4
    Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the bowl with kale. Drizzle the maple vinaigrette over the top and toss gently until everything is well-coated.
    5. Serve and Garnish
  5. 5
    Garnish with pumpkin seeds for a crunchy finish, if desired. Serve the salad warm or chilled, depending on your preference.
Note

You can add other toppings like cranberries, feta cheese, or roasted nuts for extra flavor and texture.

For a vegan version, ensure the Dijon mustard is free of honey.

This salad can be stored in the fridge for up to 3 days; however, it’s best enjoyed fresh.

Keywords: healthy, quick, hearty, vegetarian, easy
Read it online: https://petitepanini.com/recipe/sweet-potato-and-kale-salad-with-maple-vinaigrette/