Description
A vibrant and nutrient-packed salad featuring roasted sweet potatoes, earthy kale, and a creamy almond butter dressing.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 4 cups kale, chopped and massaged
- 1 cup cooked quinoa (optional)
- ½ cup chopped red onion
- ½ cup almonds, roughly chopped
- Salt and pepper to taste
- A squeeze of lemon juice
- 3 tablespoons almond butter
- 1 tablespoon maple syrup or honey
- 1 tablespoon soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1–2 tablespoons water
Instructions
- Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes roast, whisk together almond butter, maple syrup, soy sauce, apple cider vinegar, and water in a bowl until smooth.
- In a large bowl, combine massaged kale and cooked quinoa. Once the sweet potatoes are cool, add them along with the red onion, almonds, and lemon juice.
- Drizzle the almond butter dressing over the salad, and toss gently to combine.
- Taste and adjust seasoning, adding more lemon or additional ingredients as desired.
Notes
Best served fresh but can last 2-3 days in the fridge if stored properly. Keep dressing separate 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: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg