Description
A vibrant and nutritious salad featuring roasted sweet potatoes and kale, perfect for meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 4 cups kale, de-stemmed and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cubed sweet potatoes in olive oil and season with salt and pepper.
- Spread sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Wash and chop kale; massage with olive oil and a pinch of salt to soften.
- Toss in roasted sweet potatoes, red onions, feta cheese, and cranberries.
- Drizzle with lemon juice and honey; toss until well mixed.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Do not reheat the kale and sweet potatoes together to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg