Description
This vibrant, nourishing salad features roasted sweet potatoes, tender kale, and a creamy almond butter dressing with a touch of citrus and spice. It’s hearty enough for a meal but light enough to keep you feeling fresh — a perfect balance of flavor, texture, and wholesome goodness.
Ingredients
For the Salad:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 bunch kale, stemmed and chopped
1 tbsp lemon juice
Salt and pepper, to taste
1/4 cup dried cranberries or pomegranate seeds
1/4 cup toasted pumpkin seeds or almonds
For the Almond Butter Dressing:
3 tbsp almond butter
1 tbsp maple syrup or honey
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1–2 tbsp warm water (to thin as needed)
Instructions
Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes or until golden and tender.
Massage kale: In a large bowl, massage kale with lemon juice and a pinch of salt until soft and darker in color (about 2 minutes).
Make dressing: Whisk together almond butter, maple syrup, lemon juice, vinegar, mustard, and cayenne. Add warm water to reach desired consistency.
Assemble salad: Toss kale with roasted sweet potatoes, cranberries, and seeds. Drizzle with dressing and mix well.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 280
- Fat: 14g
- Carbohydrates: 30g