Best 5 Kale Sweet Potato Salad Recipe By Tasty Recipes

CALIFORNIA ROASTED SWEET POTATO KALE SALAD

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

ROASTED SWEET POTATO KALE AND DRIED CHERRIES, FETA & PEPITAS

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.)

KALE & SWEET POTATO SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
• In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
• Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
• In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
• In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
• Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
• Serve with more dressing if desired.
• Enjoy!

SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
• Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
• While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
• Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
• Enjoy!

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.