CALIFORNIA ROASTED SWEET POTATO KALE SALAD
Gorgeous California roasted sweet potato kale salad with dried cranberries, avocado, sweet & spicy pistachios and a creamy tahini dressing. This vegan sweet potato kale salad is bursting with flavor and easy to customize with additional protein! The perfect veggie-packed lunch or dinner during the week.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Grain Free Lunch Vegan Vegetarian
Time 1h
Number Of Ingredients 21
Steps:
- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
- In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You'll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
- Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
- Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they're a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 330 kcal, Fat 18.3 g, SaturatedFat 2.6 g, Carbohydrate 40.1 g, Fiber 9.3 g, Sugar 14.6 g, Protein 9 g
ROASTED YAM AND KALE SALAD
A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
- Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
- Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 49.2 g, Fat 7.5 g, Fiber 7.7 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 46.3 mg, Sugar 2.3 g
ROASTED SWEET POTATO SALAD RECIPE
Roasted Sweet Potato Salad has all the best flavors of Fall in one delicious salad. It's loaded with kale, roasted sweet potatoes, apple, pecans and goat cheese, then topped with the best maple vinaigrette.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
- Peel and dice sweet potatoes into 1/2" thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.
- Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
- In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
- Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.
- Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.
Nutrition Facts : Calories 376 kcal, Carbohydrate 41 g, Protein 5 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 519 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 17 g, ServingSize 1 serving
SWEET POTATO KALE SALAD
A nutritious roasted sweet potato kale salad with tahini glory bowl dressing that's hearty enough for a satisfying meal.
Provided by Deryn Macey
Categories Main Dish
Time 1h5m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat oven to 400 F.
- Drain lentils, then place on a clean kitchen towel to dry. Add the lentils, pepitas, paprika, garlic powder, and oil to a baking pan. Season with salt and pepper, then toss to coat.
- Roast Lentils: Spread lentils and pepitas out in an even layer. Roast for 10 mins, then give them a shake and a stir and roast for another 10-12 min, until crunchy and crispy.
- Prepare 1 large or 2 smaller baking trays. Add the carrot, sweet potato, red onion and beet to the pans in an even layer so they're not overly crowed (use 2 pans if needed). Add the olive oil and a pinch of salt and pepper and toss to coat.
- When the lentils are done, increase the oven temperature to 425 F and roast the vegetables for 30-40 minutes until tender.
- Add all of the dressing ingredients to a blender and process until smooth. If you don't have a blender available, use 1/2 garlic powder instead of garlic cloves and whisk the dressing together in a bowl until smooth.
- Remove the kale leaves from the tough stems and chop into bite-sized pieces. Drizzle the kale with 1 tsp olive oil and massage with your hands for 30 seconds or so until softened and bright green.
- Assemble Salads: Divide the kale between 4 serving bowls or storage containers. When the vegetables are ready, divide the roasted vegetables and crispy lentils between each serving. If you're adding fresh herbs, sprinkle those on top. If you're serving right away, drizzle the dressing over each serving and enjoy. If you're storing for later, store the dressing separately and add just before serving.
Nutrition Facts : ServingSize 1, Calories 602 calories, Fat 27 g, Carbohydrate 73 g, Fiber 18 g, Protein 23 g
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
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