Roasted Kale & Sweet Potato Salad
An incredibly delicious salad filled with different textures. Tender, caramelised sweet potatoes, crunchy kale chips, toasted pecans, softened roasted kale and red onions, salty feta and a honey mustard dressing.
Servings: 6
Calories: 507kcal
Equipment
- 1 small baking tray
- 1 medium baking tray
- 2 large baking dishes
- Sharp knife
- Chopping Board
Ingredients
- 1.4 kg sweet potato cut into wedges
- 1 bunch curly kale stems removed, roughly chopped
- 4 tablespoons olive oil extra virgin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon sweet paprika
- 1 large red onion peeled, halved and sliced
- ¼ cup pepitas
- 1 large avocado sliced
- 90 grams feta cheese firm
Honey Mustard Dressing
- 1 tablespoon honey
- 3 tablespoons Dijon mustard
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt flakes
Instructions
- Preheat the oven to 200 degrees Celsius.
- Add the sweet potato wedges to a large baking dish. Top with garlic powder, onion powder, finely chopped rosemary, sweet paprika and salt. Drizzle with approximately two tablespoons of olive oil and toss to coat evenly.
- Transfer half of the seasoned sweet potato wedges to a second baking dish or parchment paper lined sheet pan. Spread sweet potato wedges out into a single layer on both trays/dishes. Place both trays into the oven and bake for one hour and 10 minutes.
- Meanwhile, to another large baking dish add the chopped kale. Drizzle with a little olive oil and massage with clean hands until the kale is a vibrant green. Place one handful of kale into a separate smaller baking tray. Move the remaining kale up to one end of the baking dish so that it is taking up around 2/3 of the dish. Add the thinly sliced red onion to the other end.
- Drizzle the onion in a little olive oil and toss to coat evenly. Spread the onion out as much as possible.
- When the sweet potatoes have 30 minutes remaining, place the smaller baking tray of just kale into the oven to make the kale chips.
- When the sweet potato has 12 minutes remaining, add the tray of kale and onion to the oven.
- Add the pepitas into another small baking tray and place into the oven for ten minutes.
- Meanwhile, make the honey mustard dressing. Add the Dijon mustard, honey, sea salt and lemon juice into a small mixing bowl and whisk to combine. Begin slowly pouring in the olive oil while continuously whisking until the dressing is well combined and smooth.
- Remove the sweet potato, kale & red onion, kale chips and toasted pepitas from the oven.
- To assemble the salad, add the kale and red onion, toasted pepitas and sweet potato into a large salad bowl or large mixing bowl. Crumble the feta into the salad and add in the avocado slices. Drizzle with the honey mustard dressing and toss to combine. Serve warm or cold.
Notes
Storage
Store leftover salad in an airtight container in the fridge for up to 3 days.Nutrition
Calories: 507kcal | Carbohydrates: 58g | Protein: 9g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 495mg | Potassium: 1123mg | Fiber: 11g | Sugar: 14g | Vitamin A: 35551IU | Vitamin C: 35mg | Calcium: 217mg | Iron: 3mg