Roasted Sweet Potato & Kale Salad

Name: Roasted Sweet Potato & Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 medium sweet potato; 1 medium red onion; 4 clove garlic; 1 tsp vegetable oil; 1 tsp ground cumin; ½ tsp sweet paprika powder; ¼ tsp salt; 1 pinch ground black pepper; 1 lemon; 6 fresh mint leaves; 1 tbsp extra-virgin olive oil; 1 tbsp apple cider vinegar; 1 tbsp maple syrup; ½ tsp onion powder; ¼ tsp salt; 1 tbsp extra-virgin olive oil; 4 cup kale; 1½ cup cooked chickpeas; 1 avocado; ¼ cup unsalted roasted almonds

By Pick Up Limes · Pickup LimesPublic

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This Sweet Potato Kale Salad is a perfect fall salad for cozy days or your next Thanksgiving spread. Roasted spiced sweet potatoes, crunchy almonds, and creamy avocado make every bite satisfying. The simple, flavourful dressing ties it all together, complementing the massaged kale and protein-packed chickpeas. Whether you're looking for autumn salad recipes or a vibrant Thanksgiving salad, this one is sure to impress!

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4

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This recipe was taken from Roasted Sweet Potato & Kale Salad · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

3medium sweet potato
1medium red onion
4 clovegarlic
1 tspvegetable oil
1 tspground cumin
0.5 tspsweet paprika powder
0.25 tspsalt
1 pinchground black pepper
1lemon
6fresh mint leaves
1 tbspextra-virgin olive oil
1 tbspapple cider vinegar
1 tbspmaple syrup
0.5 tsponion powder
0.25 tspsalt
1 tbspextra-virgin olive oil
4 cupkale
1.5 cupcooked chickpeas
1avocado
0.25 cupunsalted roasted almonds

Steps

1
Preheat the oven to 220°C / 220°C*. Line a baking sheet with parchment paper.
2
Place the roasted sweet potato ingredients on the sheet and toss to coat.
3
Bake for about 30 minutes, stirring once halfway, until the potatoes are tender.
4
In a medium bowl, combine the dressing ingredients. Peel the roasted garlic cloves, mash them, and mix them into the dressing.
5
In a large bowl, drizzle the olive oil over the kale and massage the leaves with your hands for 1 to 2 minutes, until softened.
6
Once the potatoes have cooled slightly, add them to the bowl of kale along with the chickpeas, avocado, and dressing.
7
Toss everything to combine, then top with the roasted almonds. Enjoy!

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Per portion

Calories: ~175 kcal
Protein: ~10.5 g
Fat: ~23.5 g
Carbs: ~51.8 g
Fiber: ~3.8 g
Sodium: ~451.5 mg

One ingredient still needs a USDA food link. ground cumin, sweet paprika powder, ground black pepper, fresh mint leaves, onion powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

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