KALE AND SWEET POTATO SALAD
A raw kale salad with roasted sweet potatoes, pecans, cranberries and an apple cider vinaigrette is nutritious, delicious and both vegetarian and gluten-free.
Provided by Justin McChesney-Wachs
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Place the diced sweet potatoes on a parchment-lined baking sheet. Season with salt & pepper and drizzle with olive oil.
- Roast in the oven for 25 to 30 minutes, or until the sweet potatoes are tender.
- Meanwhile, make the vinaigrette by whisking all vinaigrette ingredients except for the olive oil in a medium bowl to combine. Then slowly drizzle the olive oil while continually whisking to emulsify.
- Adjust the amount of vinegar and honey for your taste.
- Remove the stems from the kale and hand tear the leaves into bite-size pieces.
- Add the torn kale to the bowl with the vinaigrette and massage the dressing into the kale.
- Add the warm sweet potatoes, dried cranberries and the pecans to the bowl and mix to combine.
ROASTED SWEET POTATO KALE SALAD
Steps:
- Preheat oven to 400 degrees.
- On a baking sheet lined with parchment paper, place sweet potato and toss in olive oil and season with a pinch of salt and pepper. Mix well to combine.
- Roast in the oven for 20-30 minutes (it'll depend on the size of the sweet potato diced). When 15 minutes have passed, flip the potatoes over.
- In a large bowl, add kale and the homemade dressing.
- Massage until the kale starts to soften and wilt, 2 to 3 minutes.
- Top with pecans, feta, and sweet potato. Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 189 kcal, Carbohydrate 15 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 228 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 4 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
SWEET POTATO AND KALE SALAD WITH ROQUEFORT
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.
Provided by Martha Rose Shulman
Categories lunch, salads and dressings
Time 1h30m
Yield Serves 4 as a main dish
Number Of Ingredients 11
Steps:
- To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.
- Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.
- To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.
- Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.
- Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 561 milligrams, Sugar 7 grams
KALE AND ROASTED-POTATO SALAD
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
- Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
Nutrition Facts : Calories 268 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 389 g
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
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