Easy Roasted Sweet Potato Salad Recipe In 30 Min

Roasted Sweet Potato Salad Recipe. We are making a kale sweet potato salad. This is seriously a holiday-worthy salad but we like to make it during the week. It is so good for you loaded with amazing flavors and you are going to love this dressing.

Ingredients:

  • 3 small or 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pecans, toasted
  • 1 bunch kale, stems removed and leaves thinly sliced
  • 1/2 cup dried cranberries
  • 2 ounces goat cheese, crumbled
  • 1 apple, thinly sliced

For the Maple Dijon Dressing:

  • 3 tablespoons apple cider vinegar
  • 1 tablespoon real maple syrup
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced or pressed
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • Pinch of black pepper

That’s about three smaller sweet potatoes or two medium. Peel those then dice them into half-inch thick pieces. To safely chop a sweet potato, I like to make sure there’s a flat surface so cut it into quarters before chopping it into half-inch pieces.

Try to cut them to an even thickness so they are baked up evenly in the oven. Bite-size pieces like this roast pretty quickly and they’re perfect for a salad. Transfer those to a large mixing bowl and drizzle with one tablespoon of olive oil, half a tablespoon of maple syrup, half a teaspoon of fine sea salt, and a quarter teaspoon of freshly ground black pepper.

Roasted Sweet Potato Salad Recipe

Toss the potatoes until they’re evenly coated then transfer them to a large lined baking sheet. that’s in the oven, I’m going to make the rest of this salad. Tone half a cup of pecans over a dry medium skillet until they’re golden and fragrant. Now we’re going to work on the dressing. In a mason jar or a small bowl, we’re going to combine the dressing ingredients. That’s three tablespoons of apple cider vinegar, one tablespoon of real maple syrup, then one tablespoon of Dijon mustard.

Also, you’ll need one garlic clove, cut off the end, then peel it and you can either finely mince or use a garlic press. For something like salad dressing where I’m not cooking it. It’s perfectly okay to use a garlic press and this is my favorite one, I will link to it in the notes. Next, add a third cup of good quality extra virgin olive oil followed by half a teaspoon of salt and a pinch of black pepper. Now, whisk vigorously until it’s well blended. This is the dress that dreams are made of.

Sweet potato salad Ingredient

You just have to smell it and know it’s going to be good. When the sweet potatoes are done, they should be tender and easily pierced with a forkIt’s. okay to add them when they’re just warm but you don’t want to add potatoes to the salad when they’re hot. Next, we will tackle the kale, and don’t be intimidated by using kale if you’ve never made a salad with it. It’s easy. Strip off the fibrous stem by holding onto it and pulling against it with your other hand.

Sweet Potato
Sweet Potato

This should make the leaves come off easily. The stems are tough to chew so you want to get rid of those. Once I’ve stripped off the kale leaves, I like to use a salad spinner to rinse and spin dry the leaves. You want the leaves to be pretty well-dried when you’re putting them into the salad. If you put them in too wet, they can water down the dressing. This is my favorite salad spinner and it has been so useful for years. I use it for all kinds of salad.

Kale Sweet Potato Salad

Once the leaves are rinsed and dried, you want to finally chop them into thin strips and transfer those to a large mixing bowl. It will look like a ton of greens at this point but once we add the dressing and toss it together, the greens will shrink down a little bit. Drizzle three-fourths of your dressing over the kale and set the rest aside for later. Now, use two forks to toss the kale with the dressing for a couple of minutes or until the kale is reduced by about a fourth in size.

Tossing the kale with a dressing like this helps to soften it up and ensures that every bite is so flavorful. Next, scatter the roasted and cooled sweet potatoes over the kale. These little bites of sweet potato are so addicting and they’re even better in salad. Sweet Potato Next, slice and add one apple. You can use any apple that you like. I’m using a golden delicious from my parents’ tree but you can use a green apple, a red apple, really any apple you have on hand.

Arrange the apple slices all over the top of your salad. I like to put them in little triplets like this. That way they stand out in the salad and it just looks prettier especially if you’re serving the salad for a special occasion or the holidays. Now, just sprinkle on the rest of your toppings. We’ve got our toasted and cooled pecans. Also, your dried cranberries. I’m using a generous half a cup of dried cranberries for that sweet and tangy bite.

Add Cheese /Sweet Potato Salad

Also, I’m adding two ounces of crumbled goat cheese which is about half a cup once it’s crumbled. Goat cheese is the perfect cheese topping for a salad that is sweet and savory and if you’ve never tried goat cheese, I hope you fall in love with it with this salad. Now, last but not least, drizzle on the remaining one-fourth of your salad dressing. You can add it to taste or add every last drop ’cause it is just the right amount and the dressing is, you’ll see.

You’ll see it when you try it. Okay. Now, all that’s left to do is to serve it and you don’t have to toss this to combine it because remember, we already dressed the greens underneath so you don’t have to make it ugly. You can just serve it as is. Just have everybody scoop their portion. So, that’s exactly what we’re going to do because my goodness, Sweet Potato I love that this is back at me. This is such a satisfying salad and I am hungry. We’re going to jump right into this taste test.

The Tender and Flavorful Kale Salad

Here we go. I love how the kale becomes tender and soft with the dressing but it never gets soggy which is amazing. You know, unlike romaine or other simple greens. This one if you have leftovers, you can store it in the fridge and the next day have the most amazing lunch and it’s had a chance to like meld with the flavors of the dressing like every bite of sweet potato in leftovers is just You’ll see. This is one of those salads. A rare thing, right? A green salad that keeps swelling the

My favorite part is and I want to make sure I get a little bit of everything on my fork. Wow. Every bite of that kale is so tender and loaded with flavor because it’s coated with the dressing. Oh, it’s so good and I love the crisp apples and the crunchy toasted pecans make sure you toast them because it adds a ton of flavor, and if you want to use a different nut that’s fine anything from sliced almonds

Maple-Glazed Sweet Potatoes

To pine nuts or really whatever kind of nut you want to use in there but toasting takes them to the next level with flavor and then, of course, the sweet potatoes and adding that little bit of maple syrup to the sweet potatoes just intensifies their sweetness and brings out their flavor roasting sweet potatoes is my favorite way to prepare them and putting them in a salad is genius and then there are the cranberries and if you want to be fancy or say if you’re making this for Sweet Potato

Thanksgiving like we did last year we used pomegranate seeds those are such a treat when they’re in season because they give you this burst of juiciness in your mouth and it is just a holiday you know what I’m saying and then the goat cheese is so creamy and delicious if you’ve never tried goat cheese I don’t know hope you’re inspired to try it in this salad. It is just a winning combination of flavors and textures. I’m sure this is going to be a new favorite

Add Spices/Black Paper

I like to make sure there’s a flat surface so cut it into quarters before chopping it into half-inch pieces. Hi, Try to cut them to an even thickness so they bake up evenly in the oven. Bite-size pieces like this roast pretty quickly and they’re perfect for a salad. Transfer those to a large mixing bowl and drizzle with one tablespoon of olive oil, half a tablespoon of maple syrup, half a teaspoon of fine sea salt, and a quarter teaspoon of freshly ground black pepper.

Toss the potatoes until they’re evenly coated then transfer them to a large lined baking sheet. You can either use a silicone lining like this one and I will link to this in the recipe notes or you can line it with parchment paper. Having a liner ensures that the sweet potatoes don’t stick to your baking sheet and it makes clean-up super easy. Bake the potatoes in the center of a preheated oven at degrees Fahrenheit for minutes. I like to flip the potatoes after minutes to promote even browning.

Preparing the Salad Components

While that’s in the oven, I’m going to make the rest of this salad. Tone half a cup of pecans over a dry medium skillet until they’re golden and fragrant. Now we’re going to work on the dressing. In a mason jar or a small bowl, we’re going to combine the dressing ingredients. That’s three tablespoons of apple cider vinegar, one tablespoon of real maple syrup, then one tablespoon of Dijon mustard. Also, you’ll need one garlic clove, cut off the end, then peel it and you can either finely mince or use a garlic press.

You want to finally chop them into thin strips and transfer those to a large mixing bowl. It will look like a ton of greens at this point but once we add the dressing and toss it together, the greens will shrink down a little bit. Drizzle three-fourths of your dressing over the kale and set the rest aside for later. Now, use two forks to toss the kale with the dressing for a couple of minutes or until the kale is reduced by about a fourth in size.

Adding the Sweet Potato and Apple Elegance

Tossing the kale with a dressing like this helps to soften it up and ensures that every bite is so flavorful. Next, scatter the roasted and cooled sweet potatoes over the kale. These little bites of sweet potato are so addicting and they’re even better in salad, slice and add one apple. I’m using a golden delicious from my parents’ tree but you can use a green apple, a red apple, really any apple you have on hand. Arrange the apple slices all over the top of your salad.

I like to put them in little triplets like this. That way they stand out in the salad and it just looks prettier especially if you’re serving the salad for a special occasion or the holidays. Now, just sprinkle on the rest of your toppings. We’ve got our toasted and cooled pecans. Also, your dried cranberries. I’m using a generous half a cup of dried cranberries for that sweet and tangy bite. Also, I’m adding two ounces of crumbled goat cheese which is about half a cup once it’s crumbled.

Garnish And Serve Sweet Potato Salad

Goat cheese is the perfect cheese topping for a salad that is sweet and savory and if you’ve never tried goat cheese, I hope you fall in love with it with this salad. Now, last but not least, drizzle on the remaining one-fourth of your salad dressing. You can add it to taste or add every last drop ’cause it is just the right amount and the dressing is, you’ll see. You’ll see it when you try it. Okay. Now, all that’s left to do is to serve it and you don’t have to toss this to combine it because remember,

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We already dressed the greens underneath so you don’t have to make it ugly. You can just serve it as is. Just have everybody scoop their portion. So, that’s exactly what we’re going to do because my goodness, I love that this is back at me. This is such a satisfying salad and I am hungry. We’re going to jump right into this taste test. Here we go. Oh, yum, yum. I love how the kale becomes tender and soft with the dressing but it never gets soggy which is amazing.

A Salad That Ages Gracefully in the Fridge

This one if you have leftovers, you can store it in the fridge and the next day have the most amazing lunch and it’s had a chance to like meld with the flavors of the dressing like every bite of sweet potato in leftovers is just You’ll see. This is one of those salads. A green salad that keeps swelling the fridge. My favorite part is I want to make sure I get a little bit of everything on my fork.

Every bite of that kale is so tender and loaded with flavor because it’s coated with the dressing. Oh, it’s so good and I love the crisp apples and the crunchy toasted pecans make sure you toast them because it add a ton of flavor, and if you want to use a different nut that’s fine anything from sliced almonds to pine nuts or really whatever kind of nut you want to use in there but toasting takes them to the next level with flavor and then of course the sweet potatoes

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