Roasted Sweet Potato and Kale Salad Recipe
A vibrant Roasted Sweet Potato and Kale Salad combining the natural sweetness of caramelized yams with tender kale and flavorful caramelized onions. Tossed in a tangy red wine vinegar dressing with fresh thyme, this salad offers a delightful contrast of flavors and textures, perfect as a wholesome side or light main dish.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 1 hr 15 mins
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Sweet Potatoes
- 2 sweet potatoes or jewel yams, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Kale and Onion Mixture
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bunch kale, torn into bite-sized pieces
Dressing and Seasoning
- 2 tablespoons red wine vinegar
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper to taste (for final seasoning)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, then season with salt and freshly ground black pepper. Spread them evenly on a baking sheet.
- Roast Sweet Potatoes: Bake in the preheated oven for 20 to 25 minutes until the yams are tender. Once roasted, allow them to cool to room temperature by placing them in the refrigerator.
- Caramelize Onions and Garlic: While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic; cook and stir frequently until onions turn a golden brown caramelized color, about 15 minutes.
- Cook Kale: Stir the torn kale into the skillet with the caramelized onions and garlic. Cook together until the kale is wilted and tender. Transfer this mixture to a bowl and cool to room temperature in the refrigerator.
- Combine Salad Ingredients: Once both the sweet potatoes and kale mixture have cooled, combine them in a large bowl. Add the red wine vinegar and chopped fresh thyme. Season with additional salt and pepper to taste, then gently stir everything until well mixed.
- Serve: This salad can be served immediately or chilled. Enjoy this bright, flavorful, and hearty Roasted Sweet Potato and Kale Salad fresh as a side dish or light main course.
Notes
- Allowing the roasted sweet potatoes and kale mixture to cool before combining enhances the flavors and texture of the salad.
- For additional protein, consider adding toasted nuts like walnuts or pumpkin seeds.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
- Adjust the amount of red wine vinegar to taste for more or less tanginess.