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Roasted Sweet Potato Salad with Tangy Dijon Vinaigrette

A close-up of a vibrant sweet potato salad featuring roasted orange sweet potato cubes mixed with dark green kale, dried cranberries, and nuts.
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Make this easy roasted sweet potato salad featuring kale, pecans, and dried cranberries tossed in a bright Dijon vinaigrette. It serves well warm or cold as a healthy side dish or light lunch.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups kale, stems removed and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup crumbled feta cheese (optional)
  • For the Vinaigrette:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Spread them in a single layer.
  3. Roast for 20 to 25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized. Remove from the oven and let cool slightly.
  4. While the potatoes roast, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, 1/4 cup olive oil, salt, and pepper until emulsified.
  5. In a large bowl, combine the chopped kale, roasted sweet potatoes, dried cranberries, and pecans.
  6. Pour the vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
  7. If using, fold in the crumbled feta cheese.
  8. Serve the salad warm immediately, or chill it for at least 30 minutes to serve cold.

Notes

  • For a Paleo or Whole30 adaptation, omit the feta cheese and ensure your honey is replaced with maple syrup or omitted entirely, depending on your specific guidelines.
  • To make this a heartier lunch bowl, add 1 cup of cooked quinoa or chickpeas.
  • You can prepare the roasted sweet potatoes and the dressing up to two days ahead of time. Store them separately in the refrigerator.

Nutrition

Find it online: https://fooddexterity.com/sweet-potato-salad-recipe-roasted-healthy-easy/