Healthy kale salad tossed with spicy roasted sweet potatoes and apples, and topped with pepitas. It's all tossed in an apple cider vinaigrette.
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Yesterday I posted my recipe for a Spicy Chipotle Spice Rub you can make at home. The spicy roasted sweet potatoes in this recipe are roasted with this rub, and are great as a stand alone side dish for dinner, tossed into a kale salad.
If you make this salad into a main salad, add black beans for protein.
Kale salads are perfect with winter squash too, such as this acorn squash salad with kale, apple and pepitas.
Kale Sweet Potato Salad with Cider Vinaigrette
Spicy roasted sweet potatoes are toss in a kale salad and dressed with a cider vinaigrette. The salad is topped with spiced pepitas (roasted pumpkin seeds).
Servings: 2
Calories: 290.1kcal
Ingredients
- 1 small sweet potato
- 1 teaspoon extra virgin oil
- 1 teaspoon chipotle spice rub
- 1 bunch kale either dinosaur or curly kale
- ¼ teaspoon kosher salt
- 1 apple
- 1 tablespoon roasted pumpkin seeds
Apple Cider Vinaigrette
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven or air fryer to 400˚F, and it using the oven, line a baking sheet with parchment paper. Peel the sweet potatoes and cut into 1-inch cubes. Toss with the olive oil and spice mix. Either roast in the oven for 15 minutes, or until tender, or place in the air fryer basket and cook for 7 - 10 minutes.
- Slice the kale leaves away from the central vein using a sharp knife. Discard the tough vein. Stack the kale leaves on top of each other, and slice into wide ribbons. There's no need to be precise.Spread the sliced leaves on a work surface, and sprinkle the salt over the top of the kale. Massage the leaves with your hands until you can feel them relax. After a few minutes, the leaves become limp and moist. Squeeze the excess moisture out with a paper towel.
- Core the apple, and either slice into thin slices, or cubes.
- Whisk together the ingredients for the vinaigrette. Toss the salad ingredients together with ½ of the vinaigrette, and then add additional vinaigrette as desired.
Nutrition
Calories: 290.1kcal | Carbohydrates: 16.1g | Protein: 2.9g | Fat: 25.4g | Saturated Fat: 3.5g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 17.3g | Sodium: 478.8mg | Potassium: 353.1mg | Fiber: 5.1g | Sugar: 10.1g | Vitamin A: 6639.6IU | Vitamin C: 65mg | Calcium: 173.6mg | Iron: 1.5mg
lizthechef
Kale salads are my newest craze - love your vinaigrette too!
The Wimpy Vegetarian
Thanks Liz! I agree - I can eat kale salad almost every day and never get sick of them 🙂
Holly
I love and triple love kale! This looks amazing...making this ASAP! xox
The Wimpy Vegetarian
Thanks so much Holly! As you know, I have a big love affair with kale too - more kale dishes on the way 🙂 Happy Thanksgiving!
Karen @ My Pantry Shelf
This looks delicious. I love kale and tossing it with the apple cider dressing and crunchy pepitas sounds like a delightful combo. Thank you for the recipe!
The Wimpy Vegetarian
Thanks Karen!It's my new favorite salad - in fact i"m making it again today! I hope you like it if you try it too.
Bevi
I completely agree with you and Liz - kale salads are just the best! And this is a great one!
The Wimpy Vegetarian
I crave kale salads in the winter when the flavor of kale is at it's best! More kale salads on the way!
Hannah
I can't resist kale and I love your combination here with sweet potatoes. I look forward to more of your kale salad posts!
The Wimpy Vegetarian
Thanks Hannah! I'm adding this to my Thanksgiving table this year for a healthier take on sweet potatoes; although I must add that I will miss my candied yams with marshmallows...have I mentioned I hate being on a diet?