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Roasted sweet potato and kale salad with dried cranberries, walnuts, and crumbled goat cheese in rustic bowl

Roasted Sweet Potato and Kale Salad – Warm Winter Salad

Warm winter salad featuring caramelized roasted sweet potatoes, massaged kale, sweet-tart cranberries, and crunchy walnuts — a nutrient-dense, high-fiber dish that's perfect for cold weather.
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Ingredients Equipment Method

Ingrédients
  

  • For the Roasted Sweet Potatoes:
  • 2 medium sweet potatoes about 1 lb, peeled and cubed into ½-inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin optional
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • For the Salad:
  • 4-5 cups fresh kale about 1 bunch, stems removed and finely chopped
  • ¼ cup dried cranberries unsweetened if possible
  • ¼ cup chopped walnuts toasted
  • 2 tablespoons crumbled goat cheese or feta optional
  • For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 clove garlic minced (optional)
  • Salt and black pepper to taste

Equipment

  • Large baking sheet
  • - Parchment paper
  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk or fork
  • Cutting board and sharp knife
  • Measuring cups and spoons

Method
 

  1. Preheat oven: Set oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Season sweet potatoes: In a bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Roast: Spread seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized at the edges.
  4. Prepare dressing: While sweet potatoes roast, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic (if using), salt, and pepper in a small bowl. Set aside.
  5. Massage kale: Place chopped kale in a large salad bowl. Drizzle with about half of the dressing and massage the kale with your hands for 1-2 minutes until it becomes darker in color, slightly wilted, and more tender. This breaks down the tough fibers and makes it easier to digest.
  6. Combine salad: Add the warm roasted sweet potatoes, dried cranberries, and toasted walnuts to the massaged kale.
  7. Dress and toss: Drizzle with remaining dressing and gently toss to combine all ingredients.
  8. Garnish and serve: Top with crumbled goat cheese or feta if desired. Serve warm or at room temperature.​