Kale Sweet Potato Salad with Cider Vinaigrette

Kale salad with roasted sweet potatoes, apples and pepitas on a plate.

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).

Course Salad

Cuisine Any

Keyword kale sweet potato salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 290.1kcal

Author Susan Pridmore

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