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–+ servings
Roasted Sweet Potato

Roasted Sweet Potato Salad That Will Brighten Your Day

A vibrant Roasted Sweet Potato Salad that is healthy, customizable, and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Kale Massage with dressing for improved texture.
  • 1 cup Quinoa Substitute with farro if desired.
  • 2 medium Sweet Potatoes Leave skin on for added nutrients.
  • 2 medium Beetroot Wrap in foil for easier peeling after roasting.
  • 1 cup Feta Cheese Use vegan feta for a dairy-free version.
  • 1/2 cup Pecans Replace with almonds for a different flavor.
For the Vinaigrette
  • 1/4 cup Olive Oil Essential for roasting and dressing.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred.
  • 1 tablespoon Dijon Mustard Optional for a milder dressing.
  • 1 tablespoon Maple Syrup Swap with honey for non-vegan options.

Equipment

  • Baking sheet
  • Parchment paper
  • Bowls
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or olive oil.
  2. Cube the sweet potatoes and beetroot. Toss with olive oil, salt, and pepper, and spread onto the baking sheet.
  3. Roast for 30-35 minutes, stirring halfway through, until tender and caramelized.
  4. Cook the quinoa according to package instructions, about 15 minutes. Fluff and set aside to cool.
  5. Whisk together olive oil, lemon juice, Dijon mustard, and maple syrup for the vinaigrette. Adjust seasoning.
  6. Remove tough stems from kale, tear into pieces, and massage half the vinaigrette into it.
  7. Once the vegetables cool, combine with massaged kale and warm quinoa. Toss gently.
  8. Sprinkle with pecans and feta, drizzle remaining vinaigrette, and toss gently to combine.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 20000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Cool roasted vegetables slightly before combining with kale to prevent wilting. Prepare components in advance but mix before serving for freshness.

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