Kale and Sweet Potato Salad
Method
Roast the Sweet Potatoes: Preheat the oven to 200°C (180°C fan/Gas Mark 6). Toss the sweet potato cubes with the olive oil, salt, and black pepper. Spread them out in a single layer on a baking tray and roast for about 25 minutes, turning halfway through, until golden and tender.
Prepare the Kale: Place the chopped kale in a large bowl with a pinch of salt. Massage the leaves gently for about 2 minutes until they soften slightly.
Assemble the Salad: Add the roasted sweet potatoes to the kale, then stir in the dried cranberries, roasted pumpkin seeds, and pomegranate seeds.
Dress and Serve: Drizzle with the balsamic vinegar and toss gently to combine. Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed. Serve immediately.
This Kale and Sweet Potato Salad combines the earthy sweetness of roasted sweet potatoes with the freshness of massaged kale. Dried cranberries, roasted pumpkin seeds, and pomegranate seeds add the perfect balance of sweetness, crunch, and brightness, creating a nourishing and satisfying salad. Baby Spinach and Strawberry Salad
Nutrition Facts
Per serving
