Roasted Sweet Potato & Kale Salad – Sweet, Savory & So GOOD! #shorts

By Natasha's Kitchen · 25 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment or a silicone liner.
2. Toast the pecans in a dry skillet over medium heat, tossing often, for a few minutes until golden and fragrant, then move them to a plate to cool.
3. Peel the sweet potatoes and dice them into 1/2-inch pieces. Toss them in a bowl with 1 tablespoon olive oil, 1/2 tablespoon maple syrup, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
4. Spread the sweet potatoes on the prepared sheet and roast at 425°F for 30 minutes, flipping them after 20 minutes. Let cool while you make the salad.
5. Whisk all the dressing ingredients together in the order listed until well combined. Re-whisk before using, as it may separate.
6. Strip the kale from its stems, rinse and dry the leaves, then finely slice them into thin strips into a large bowl.
7. Pour in 3/4 of the dressing and toss the kale with two forks for a few minutes, until it is slightly softened, evenly coated and about 1/4 smaller in volume. Let it rest for 15 minutes.
8. Scatter the cooled sweet potatoes over the kale, then top with the sliced apple, cooled pecans, dried cranberries and crumbled goat cheese.
9. Drizzle the remaining 1/4 of the dressing over the top, or add to taste, and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicCheeseAppleSweet potatoPecanKaleCranberryGoat cheese