Description
Sweet Potato and Kale Salad with Cranberries is a vibrant, nutrient-rich dish that combines the earthy sweetness of roasted sweet potatoes with crisp kale and tart cranberries. This salad not only dazzles the eye with its colorful presentation but also provides a delightful mix of flavors and textures, making it perfect as a side or main course for any occasion. Easy to prepare, it’s a delicious way to elevate your meal while ensuring you get a boost of nutrients.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 4 cups fresh kale, chopped
- 1 cup unsweetened dried cranberries
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into bite-sized cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown.
- While sweet potatoes roast, wash and dry kale leaves. Remove tough stems and chop into bite-sized pieces. In a large bowl, drizzle remaining olive oil over kale and massage gently until softened.
- Once sweet potatoes are cool, add them to the bowl with kale along with cranberries.
- In a small bowl, whisk together honey, lemon juice, salt, and pepper for the dressing. Adjust seasoning to taste.
- Pour dressing over salad mixture and toss gently to combine without mashing ingredients.
- Serve immediately or transfer to a serving platter; add nuts or seeds for an extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (250g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg