Roasted Yam Kale Salad Recipe 45

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ROASTED SWEET POTATO KALE AND DRIED CHERRIES, FETA & PEPITAS



Roasted Sweet Potato Kale and Dried Cherries, Feta & Pepitas image

Provided by Gina

Categories     Lunch     Salad

Number Of Ingredients 16

2 medium sweet potatoes (diced into cubes)
1 tablespoon olive oil
1 teaspoon maple syrup
2 cloves garlic (minced)
1/4 teaspoon salt
1 large bunch of Tuscan kale (stemmed and very finely chopped (about 6 cups chopped kale))
2 tablespoons olive oil
1 tablespoon fresh orange juice or lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon maple syrup
Freshly ground salt and pepper (to taste)
1/4 cup pepitas pumpkin seeds
¼ cup feta cheese crumbles
⅓ cup dried cherries
½ cup roasted or canned chickpeas

Steps:

  • Preheat oven to 375 degrees F.
  • Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
  • Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
  • While the sweet potatoes are cooking, chop your kale if you haven't already and add it to a large bowl.
  • Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
  • Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
  • Once sweet potato cubes are done cooking, add it to the kale.
  • Pour into 4 salad bowls, or 1 large bowl for sharing.
  • Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don't add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)

Nutrition Facts : ServingSize 1 salad, Calories 288 kcal, Carbohydrate 42.5 g, Protein 8.5 g, Fat 11 g, Fiber 6 g, Sugar 16 g

CALIFORNIA ROASTED SWEET POTATO KALE SALAD



California Roasted Sweet Potato Kale Salad image

Gorgeous California roasted sweet potato kale salad with dried cranberries, avocado, sweet & spicy pistachios and a creamy tahini dressing. This vegan sweet potato kale salad is bursting with flavor and easy to customize with additional protein! The perfect veggie-packed lunch or dinner during the week.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Grain Free     Lunch     Vegan     Vegetarian

Time 1h

Number Of Ingredients 21

For the dressing:
¼ cup tahini
½ teaspoon garlic powder
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
1/2 teaspoon dijon mustard
½ teaspoon salt, plus more to taste
Lots of freshly ground black pepper
2-3 tablespoons warm water, to thin the dressing
For the salad:
1 tablespoon olive oil
1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
1/2 cup dried cranberries
1 avocado, sliced or diced
½ cup wasabi peas* (or roasted salted chickpeas), for crunch
For the sweet and spicy pistachios:
½ cup shelled roasted pistachios
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
Sprinkle of sea salt

Steps:

  • Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
  • In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You'll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
  • Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
  • Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they're a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 330 kcal, Fat 18.3 g, SaturatedFat 2.6 g, Carbohydrate 40.1 g, Fiber 9.3 g, Sugar 14.6 g, Protein 9 g

ROASTED SWEET POTATO SALAD RECIPE



Roasted Sweet Potato Salad Recipe image

Roasted Sweet Potato Salad has all the best flavors of Fall in one delicious salad. It's loaded with kale, roasted sweet potatoes, apple, pecans and goat cheese, then topped with the best maple vinaigrette.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 50m

Number Of Ingredients 17

1 1/2 lbs sweet potatoes ((2 medium or 3 smaller sweet potatoes) )
1 Tbsp olive oil
1/2 Tbsp maple syrup
1/2 tsp sea salt
1/4 tsp black pepper
1 bunch kale ((10 cups chopped))
1 apple (thinly sliced)
1/2 cup pecans (lightly toasted if desired)
1/2 cup dried cranberries (or pomegranate seeds)
2 oz goat cheese ((1/2 cup crumbled))
3 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp dijon
1 garlic clove (finely minced or pressed)
1/3 cup extra virgin olive oil
1/2 tsp fine sea salt
1/8 tsp black pepper (freshly ground)

Steps:

  • Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
  • Peel and dice sweet potatoes into 1/2" thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.
  • Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
  • In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
  • Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.
  • Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.

Nutrition Facts : Calories 376 kcal, Carbohydrate 41 g, Protein 5 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 519 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 17 g, ServingSize 1 serving

SWEET POTATO KALE SALAD



Sweet Potato Kale Salad image

A nutritious roasted sweet potato kale salad with tahini glory bowl dressing that's hearty enough for a satisfying meal.

Provided by Deryn Macey

Categories     Main Dish

Time 1h5m

Yield 4

Number Of Ingredients 23

2 cups cooked green or black lentils or 1-19 fl oz can (344 g)
1/3 cup pepitas (45 g)
2 tsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
salt and pepper
5 tbsp tahini (75 g)
1/4 cup apple cider vinegar (60 ml)
2 tbsp olive oil (30 ml)
1/4 cup nutritional yeast flakes (25 g)
1/2 tsp garlic powder (or 3 cloves garlic if blending)
3 tablespoons tamari (45 ml)
1 1/2 tablespoon maple syrup (25 ml)
3-4 tbsp water, as needed to adjust consistency
salt and pepper, to taste
4 carrots, peeled and cut into ½-inch half-moons (220 g/about 1 ¾ cups)
1 red onion, peeled and chopped (170 g/1 ¾ cups)
1 large sweet potato, cut into ½-inch cubes (625 g/4 cups)
1 large or 2 small beets, peeled and diced (195 g, 1 1/2 cups)
8 cups packed kale, finely chopped (115 g)
2 tsp olive oil
salt and pepper
½ cup cilantro or parsley, chopped, optional

Steps:

  • Preheat oven to 400 F.
  • Drain lentils, then place on a clean kitchen towel to dry. Add the lentils, pepitas, paprika, garlic powder, and oil to a baking pan. Season with salt and pepper, then toss to coat.
  • Roast Lentils: Spread lentils and pepitas out in an even layer. Roast for 10 mins, then give them a shake and a stir and roast for another 10-12 min, until crunchy and crispy.
  • Prepare 1 large or 2 smaller baking trays. Add the carrot, sweet potato, red onion and beet to the pans in an even layer so they're not overly crowed (use 2 pans if needed). Add the olive oil and a pinch of salt and pepper and toss to coat.
  • When the lentils are done, increase the oven temperature to 425 F and roast the vegetables for 30-40 minutes until tender.
  • Add all of the dressing ingredients to a blender and process until smooth. If you don't have a blender available, use 1/2 garlic powder instead of garlic cloves and whisk the dressing together in a bowl until smooth.
  • Remove the kale leaves from the tough stems and chop into bite-sized pieces. Drizzle the kale with 1 tsp olive oil and massage with your hands for 30 seconds or so until softened and bright green.
  • Assemble Salads: Divide the kale between 4 serving bowls or storage containers. When the vegetables are ready, divide the roasted vegetables and crispy lentils between each serving. If you're adding fresh herbs, sprinkle those on top. If you're serving right away, drizzle the dressing over each serving and enjoy. If you're storing for later, store the dressing separately and add just before serving.

Nutrition Facts : ServingSize 1, Calories 602 calories, Fat 27 g, Carbohydrate 73 g, Fiber 18 g, Protein 23 g

ROASTED YAM & KALE SALAD RECIPE - (4/5)



Roasted Yam & Kale Salad Recipe - (4/5) image

Provided by YOder

Number Of Ingredients 8

2 garnet or jewel yams, cut into 1-inch cubes
3 tablespoons olive oil, divided
Salt and freshly ground black pepper to taste
1 onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into bite-sized pieces
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme

Steps:

  • Preheat oven to 400°F. Toss yams with 2 tablespoons olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet. Bake in preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator. Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and stir gently.

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