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- 2 medium sweet potatoes, peeled and cubed - 4 cups kale, stems removed and chopped - 1/2 cup pecans, roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese (optional) - 3 tablespoons olive oil - 1 tablespoon maple syrup - 1 tablespoon apple cider vinegar - 1 teaspoon Dijon mustard - Salt and pepper to taste I love using fresh and vibrant ingredients in this salad. Sweet potatoes give it a natural sweetness. Kale adds a nice crunch and lots of nutrients. Pecans bring in a rich, nutty flavor. Dried cranberries give that sweet-tart twist we all enjoy. - Calories per serving: About 250 - Macronutrient breakdown: - Carbs: 35g - Protein: 6g - Fats: 12g Sweet potatoes are packed with vitamins A and C. They help support your immune system. Kale is high in fiber and loaded with antioxidants. This dish not only tastes great but also fuels your body. Eating this salad helps you feel full and satisfied. First, gather all your ingredients. You need: - 2 medium sweet potatoes, peeled and cubed - 4 cups kale, stems removed and chopped - 1/2 cup pecans, roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese (optional) - 3 tablespoons olive oil - 1 tablespoon maple syrup - 1 tablespoon apple cider vinegar - 1 teaspoon Dijon mustard - Salt and pepper to taste Next, wash the sweet potatoes and kale. Make sure to dry them well. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over them. Add a pinch of salt. Toss the potatoes to coat them well. Roast in the oven for 20-25 minutes. Stir them halfway through for even cooking. They should be tender and caramelized when done. While the sweet potatoes roast, prepare the kale. In a large bowl, drizzle the remaining olive oil over the chopped kale. Sprinkle a pinch of salt on top. Now, massage the kale with your hands for about 2-3 minutes. This makes the kale tender and helps it absorb the flavors. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and a bit of salt and pepper. Mix until combined. You want a balanced flavor here. If the dressing seems too thick, add a splash of water to thin it out. After the sweet potatoes have cooled for a few minutes, add them to the bowl with the kale. Then, toss in the pecans, cranberries, and feta cheese if you're using it. Drizzle the dressing over the salad. Toss everything together gently. Make sure all the ingredients are evenly mixed. Taste the salad and adjust the seasonings as needed. You might want more salt, pepper, or even a bit more maple syrup for sweetness. Enjoy your vibrant Sweet Potato Kale Salad with Pecans! For the best look, serve this salad in a large bowl. You can also use individual plates. This makes it fun and easy for everyone to enjoy. To make it pop, add garnishes. A few whole pecans on top always look nice. A sprinkle of feta adds color and texture. You can also include a lemon wedge for a bright touch. Prep this salad ahead for busy days. You can roast sweet potatoes and store them in the fridge. They will stay fresh for up to three days. Kale can also be prepped early. Wash, chop, and massage it a day before. Keep it in a sealed container to keep it crisp. Dress the salad just before serving for the best taste. Want a vegan version? Just leave out the feta cheese. The salad will still taste amazing without it. Feel free to swap ingredients for new flavors. Use walnuts instead of pecans for a change. You can add dried fruits like apricots or raisins for sweetness. Each twist makes the salad unique! {{image_2}} To keep your sweet potato kale salad fresh, place it in an airtight container. Glass containers work great, as they don't absorb odors. If you use plastic, choose BPA-free options. Make sure to cool the salad to room temperature before sealing. This helps prevent moisture build-up. Store the salad in the fridge for up to three days. For the best taste, eat the salad within the first day. The longer it sits, the more the kale wilts. Use a paper towel in the container to absorb excess moisture. This keeps the salad crisp and fresh. Can this salad be frozen? No, I don’t recommend freezing this salad. The texture of the kale changes after freezing. It can become mushy when thawed. Best practices for freezing components separately include freezing sweet potatoes and pecans. Roast and cool the sweet potatoes first. Place them in a freezer bag, squeezing out air. For the pecans, store them in a separate bag. This way, you can mix fresh salad ingredients later. When you’re ready to eat, just thaw and combine with fresh kale and dressing. Yes, you can make this salad ahead of time. I recommend storing it in the fridge for up to three days. Keep the dressing separate until you’re ready to serve. This way, the kale stays fresh and crunchy. You can mix everything just before serving for the best taste. If you want to swap pecans, try walnuts or almonds. Both add a nice crunch. For nut allergies, sunflower seeds or pumpkin seeds work great too. Just check the label for any dietary needs. This way, everyone can enjoy the salad. Yes, this salad is gluten-free. All the ingredients, like sweet potatoes and kale, are safe. However, always check your dressing ingredients. Some brands may add gluten. When in doubt, make your own dressing to ensure it’s gluten-free. You can boost the protein in this salad easily. Add grilled chicken or chickpeas for a hearty touch. If you want a meat-free option, try black beans or lentils. These options make the salad filling and tasty. - Check out my hearty quinoa salad with roasted veggies for a filling meal. - Try a refreshing cucumber and avocado salad for a light side dish. - Explore seasonal recipes like sweet potato soup for cozy nights. - Learn how to roast vegetables for maximum flavor and crispness. - Read tips on massaging greens, making them tender and tasty. - Find a guide on how to cook grains perfectly for salads. - Discover the amazing nutrients in kale and sweet potatoes. - Read articles on how to boost your diet with leafy greens. - Find resources on the benefits of a plant-based diet. This salad combines sweet potatoes, kale, and nuts for a tasty dish. You learned how to roast sweet potatoes, massage kale, and make a simple dressing. These steps create a delicious and healthy salad that you can enjoy anytime. With tips on meal prep and storage, this salad fits easily into your routine. Feel free to customize with your favorite ingredients. Now it’s time to enjoy your creation and share it with others. Eating well has never been so easy and fun!

Sweet Potato Kale Salad with Pecans

Get ready to energize your meal with this Sweet Potato Kale Salad with Pecans! Packed with flavors and nutrients, this hearty salad combines roasted sweet potatoes, fresh kale, crunchy pecans, and a delicious dressing that’s easy to whip up. Perfect for lunch or a light dinner, it’s a fantastic way to enjoy healthy eating. Click through to explore the full recipe and bring this vibrant dish to your table today!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

4 cups kale, stems removed and chopped

1/2 cup pecans, roughly chopped

1/4 cup dried cranberries

1/4 cup feta cheese (optional, can be omitted for a vegan option)

3 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    Spread the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil and a pinch of salt. Toss to coat evenly. Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.

      While the sweet potatoes are roasting, prepare the kale. In a large bowl, drizzle the remaining olive oil and a pinch of salt over the chopped kale. Massage the kale with your hands for about 2-3 minutes until it becomes tender and slightly wilted.

        In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and a bit of salt and pepper to create the dressing.

          Once the sweet potatoes are done, let them cool for a few minutes. Then, add the roasted sweet potatoes, pecans, cranberries, and feta cheese (if using) to the bowl with the kale.

            Drizzle the dressing over the salad and toss everything together gently until well combined.

              Taste and adjust the seasoning with additional salt, pepper, or maple syrup if desired.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                  - Presentation Tips: Serve the salad in a large bowl or on individual plates, garnished with a few whole pecans and a sprinkle of feta. A lemon wedge on the side adds a nice touch of color.