Have a super dinner with this nutritious and satisfying summer Roasted Sweet Potato and Kale Salad. Sweet potato is not only low-GI, but tastes superb roasted, especially when it’s coated in a smoky spice mix, while kale is packed full of fibre. This delicious main-course salad will leave you feeling full and fabulous!
Roasted Sweet Potato and Kale Salad
Warm roasted sweet potatoes tossed with kale, nuts, and dressing. Hearty, colorful, and a nutritious side or vegetarian main.
Course: SaladsCuisine: ChineseDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
220
kcalTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
500 gram Sweet potatoes
1/2 tsp Paprika
1/2 tsp Ground coriander
40 gram Silvered almonds
40 gram Pepitas
300 gram Kale
1/2 cups Pitted dates
2 Lemon
50 gram Goats cheese
Directions
- Preheat oven to 220C. Line 2 large oven trays with baking paper. Cut sweet potato into 2cm chunks. Combine 1 tbs oil, spice mix, and sea salt and pepper in a large bowl. Add potato, toss to coat, then place in a single layer on one tray. Roast for 30 mins or until golden and tender, turning halfway through.
- Meanwhile, place almonds and pepitas on a separate oven tray and roast for 3-5 mins until golden and fragrant. Remove and set aside.
- Cut the dates into 1cm chunks.
- Tear kale into bite-size pieces, discarding stems, and place in a large bowl. Toss with 1 tbs oil and season with sea salt and pepper. When sweet potatoes have about 8 mins left, place kale on a tray and roast in oven until wilted and crispy in parts.
- Finely grate the lemon zest into a bowl. Juice the lemon (half for 2P) into the same bowl. Add 1 tbs oil and season with sea salt and pepper, whisking to combine. Cut remaining lemon into wedges.
- Divide kale, dates and warm sweet potato among plates. Sprinkle over the nuts and seeds and spoon over the goat’s curd. Serve with lemon wedges and drizzle with the dressing.
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