Roasted Sweet Potato Kale Salad

Salads don’t have to be boring! By adding cooked and raw elements like in this Roasted Sweet Potato Kale Salad can elevate any salad experience.

Kale is very fibrous, but the simple technique of massaging kale can change your whole kale salad experience.

Tips to perfectly roast vegetables:

- Cut vegetables approximately the same size.  - Don’t overdo it on the oil. - Don’t crowd the pan. - Stop stirring.

INGREDIENTS

For the salad: - olive oil - sweet potatoes - kales - quinoa - walnuts - dried cranberries

INGREDIENTS

For the dressing: - golden balsamic vinegar - olive oil - garlic - maple syrup - salt

Preheat the oven to 425°F and line a baking sheet with cooking spray or parchment paper.

1

In a large bowl, toss sweet potatoes with olive oil and season with salt and pepper. Add to the baking sheet in an even layer.

2

In a large bowl, add the kale and massage to become tender. Add the sweet potatoes, quinoa, walnuts, and dried cranberries.

3

In a mason jar, combine the balsamic vinegar, olive oil, garlic, and maple syrup.

4

Drizzle dressing over salad and toss to combine.

5

FOR DETAILED RECIPE, VISIT JULIE HARRINGTON

MORE STORIES

Balsamic Kale and Vegetable Saute

Butternut Squash and Kale Pita Pizza