Make this roasted sweet potato salad featuring tender sweet potatoes, kale, salty feta, and a tangy honey-Dijon dressing. It is a perfect, easy side dish for fall gatherings or a light lunch.
Author:leogrant
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cups kale, stems removed and chopped
1/2 cup crumbled feta cheese
1/4 cup toasted pecans
For the Dressing:
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes for 20 to 25 minutes, turning halfway through, until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
While the potatoes roast, prepare the dressing. In a small bowl, whisk together the 3 tablespoons of olive oil, Dijon mustard, honey, apple cider vinegar, and garlic powder until well combined.
In a large bowl, combine the chopped kale and the slightly cooled roasted sweet potatoes.
Pour the dressing over the kale and sweet potatoes. Toss gently until the kale begins to wilt slightly and everything is coated.
Fold in the crumbled feta cheese and toasted pecans.
Serve the salad warm or at room temperature. This is a great make ahead salad for potlucks.
Notes
For a Whole30 or Paleo option, substitute the honey with maple syrup or omit it, and use a compliant vinegar.
You can substitute pecans with walnuts or skip the nuts for an allergy-friendly version.
This salad works well served cold the next day as a light lunch salad.