Description
A hearty Sweetpotato Power Salad made with roasted sweetpotatoes, tender kale, chickpeas, cranberries, almonds, avocado, and a maple balsamic dressing. Built to eat like a meal, not a side.
Ingredients
Scale
- 4–6 sweetpotatoes, peeled and diced (about 6 cups)
- Olive oil
- Salt
- Curly kale
- Lemon juice
- Garbanzo beans (chickpeas)
- Avocado
- Dried cranberries
- Almonds
- Red onion
- Feta or goat cheese
- Maple syrup
- Balsamic vinegar
Instructions
- Preheat the oven to 375°F and roast the diced sweetpotatoes with olive oil and salt until tender with caramelized edges, flipping once.
- Whisk together maple syrup, olive oil, and balsamic vinegar to make the dressing.
- Massage the chopped kale with olive oil, salt, and lemon juice until tender and darkened.
- Combine kale, roasted sweetpotatoes, chickpeas, cranberries, almonds, red onion, avocado, and cheese.
- Toss gently with dressing and serve.
Notes
- Roasted sweetpotatoes can be prepared the night before.
- For a vegan version, omit the cheese.
- Add avocado just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 18
- Sodium: 520
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 14
- Cholesterol: 25
