Roasted Sweet Potato and Kale Salad – Warm Winter Salad

Roasted Sweet Potato and Kale Salad brings warmth and color to your winter meal rotation. Sweet potatoes and kale provide fiber, vitamins, and antioxidants, while cranberries and walnuts add texture and healthy fats. Tossed in a light dressing, this salad is both nourishing and satisfying.

Summary

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy

Recipe Summary:
Warm salad with roasted sweet potatoes, kale, cranberries, and walnuts — a nutrient‑dense, high‑fiber dish perfect for winter.

Equipment

• Baking sheet
• Mixing bowl
• Cutting board and knife
• Measuring cups and spoons
• Salad bowl

Ingredients for Roasted Sweet Potato and Kale Salad

• 2 medium sweet potatoes, peeled and cubed
• 4 cups chopped kale
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Directions for Roasted Sweet Potato and Kale Salad

1. Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Prepare dressing: In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. Massage kale: In a salad bowl, massage kale with a pinch of salt until slightly softened.
4. Combine: Add roasted sweet potatoes, cranberries, and walnuts to the kale. Drizzle with dressing and toss to coat.

Tips and Variations

• Add crumbled goat cheese or feta for extra protein and creaminess.
• Swap walnuts for pecans or almonds.
• Substitute kale with spinach or mixed greens.
• For a complete meal, top with grilled chicken or chickpeas.

Nutrition Facts (Per Serving)

Nutritional Highlights

• Rich in vitamins A and C from sweet potatoes and kale.
• Healthy fats from walnuts.
• High in fiber to support digestion.

Dietitian Tips

• To reduce added sugar, use unsweetened dried cranberries.
• Roast additional vegetables like Brussels sprouts for variety.
• Serve with a source of lean protein to make it a complete meal.

Conclusion

Roasted Sweet Potato and Kale Salad is a nutritious, warm salad that adds color and flavor to your plate. It’s a satisfying side or main dish that nourishes with seasonal produce and wholesome ingredients.

Roasted Sweet Potato and Kale Salad – Warm Winter Salad

Warm salad with roasted sweet potatoes, kale, cranberries, and walnuts — a nutrient‑dense, high‑fiber dish perfect for winter.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 medium sweet potatoes peeled and cubed
• 4 cups chopped kale
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Equipment

• – Baking sheet
• – Mixing bowl
• – Cutting board and knife
• – Measuring cups and spoons
• Salad bowl

Method

 

1. Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Prepare dressing: In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. Massage kale: In a salad bowl, massage kale with a pinch of salt until slightly softened.
4. Combine: Add roasted sweet potatoes, cranberries, and walnuts to the kale. Drizzle with dressing and toss to coat.

Notes

• Add crumbled goat cheese or feta for extra protein and creaminess.
• Swap walnuts for pecans or almonds.
• Substitute kale with spinach or mixed greens.
• For a complete meal, top with grilled chicken or chickpeas.

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