Sweet Potato Salad – a wholesome treat

Tired of boring salads?this Sweet potato salad This recipe is anything but – and it’s perfect for fall! Roasted sweet potato Curly kale is tossed with pumpkin seeds, tangy goat cheese, and a sweet honey sauce—it’s one of those healthy foods salad recipes This will make you forget you are eating a salad.This one is very similar to mine Butternut Squash Salad, except this time I made it with sweet potatoes to vary the texture and flavor. You will love it!

Ingredients and Substitutions

This section explains how to choose the best ingredients for the best sweet potato salad, what each ingredient’s role is in the recipe, and substitution options.For measurements see Recipe card below.

• sweet potato – I peeled them, but you can give them a good scrub and leave the skin on if you want. Cut them into small cubes so they bake quickly.You can also reheat leftovers Roasted sweet potato If you have any.
• olive oil – Adds flavor and helps seasonings stick to potatoes. You can also use avocado oil.
• seasoning – include garlic powdersea salt and black pepper.
• kale – I like to pair this variety with the sweetness of potatoes, but you can also use other greens like spinach or arugula, or other kale varieties like Lacinato or Red Russian kale.
• red onion – These add contrast. You can also use yellow onions, shallots or green onions.
• Dried cranberries – I like to use my own homemade Sugar-free dried cranberriesbut regular or store bought Works too!
• crumbled goat cheese – Adds rich, creamy flavor and texture to sweet potato salad. Depending on your preferred flavor, feta or blue cheese can make a good substitute.
• nuggets – These pumpkin seeds add a crunchy texture, but you can substitute other nuts or seeds like walnuts, almonds, pecans, or sunflower seeds.
• salad dressing – I did it for 5 minutes sugar free salad dressing Contains olive oil, apple cider vinegar, natural zero sugar honey, salt and pepper. You can also add a teaspoon of Dijon mustard to the dressing.If you prefer a less sweet dressing, this sweet potato salad is just as delicious as mine with tangy and zesty lemon vinaigrette.

How to Make Sweet Potato Salad

This section shows you how to make Kale and Sweet Potato Salad, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Season the sweet potatoes. In a medium bowl, toss the sweet potato cubes with the olive oil, garlic powder, sea salt, and black pepper.
2. Roasted sweet potatoes. Transfer sweet potato cubes to lined plate Baking pan Bake in a single layer until tender and browned.

3. Make the dressing. Meanwhile, stir together honey flavoring here.
4. Massage the kale. Place kale in a large bowl. Pour half of the dressing over the kale. Gently massage the leaves until they soften.

Tip: Massaging kale with seasonings helps break down the tough fibers in the leaves and infuses them with flavor.

Skipping this step may result in your kale leaves becoming tough and difficult to chew.

5. Assemble the sweet potato salad. Add the roasted sweet potatoes, red onions, dried cranberries, goat cheese, and pepitas to the bowl with the kale. Pour more dressing over the salad and toss gently to coat.

Recipe changes

• bacon – Bacon Sweet Potato Salad, add 4-6 slices of chopped cooked bacon.chef Bacon in the oven, air fryereven in microwave.
• protein – To make it a complete meal, add some slices Healthy Grilled Chicken BreastFlaky grilled salmonor just canned black beans.
• avocado – You can’t go wrong with creamy avocado to balance out the sweetness.
• vegetable – Salads are a great way to use up whatever you have on hand. Try celery, carrots, cherry tomatoes, cucumbers or green peppers.

Storage instructions

Store leftover kale and sweet potato salad in an airtight container in the refrigerator for up to 3-4 days. If possible, I recommend storing sweet potatoes separately for easy reheating.

You can also just chop the ingredients and make the dressing ahead of time, but cook and assemble it the same day.

What to serve with sweet potato salad

This sweet potato salad recipe is so versatile and goes with almost anything – my favorite side dish! Try these dishes:

More Fall Salad Recipes

Looking for more fall-friendly salads? Try some other simple ideas:

Sweet potato salad

This sweet potato salad recipe features the best fall flavors: sweet potatoes, kale, sweet cranberries, crunchy jalapeños, and a honey dressing.

Prepare: 15 Every minute

chef: 35 Every minute

All: 50 Every minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400 degrees F (204 degrees C). In a medium bowl, combine sweet potato cubes, olive oil, garlic powder, sea salt, and black pepper. Throw on coat.

2. Transfer sweet potato cubes to lined baking sheet Baking pan Single layer baking 35-40 minutesuntil soft and browned.

3. at the same time, Make Sugar-Free Salad Dressing Here.

4. Place kale in a large bowl. Pour half of the dressing over the kale. Gently massage the kale until tender.

5. Add roasted sweet potatoes, red onions, dried cranberries, goat cheese, and pepitas. Pour remaining dressing over salad and toss gently to coat.

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nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 281

fat 18.9 grams

protein 2.4 grams

total carbohydrates 26.6 grams

net carbs 20.5 grams

fiber 6.1 grams

sugar 5.8 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

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