A beautiful salad made with massaged kale, roasted sweet potatoes, dried cherries, crumbled feta cheese and pepitas. one light kale and sweet potato recipe it is nutritious and delicious!
Kale salad with roasted sweet potatoes, dried cherries, feta and pepitas
Today, I’m sharing this recipe from The Healthy Glow Collective, a community and resource that encourages women to live a healthier, vibrant lifestyle and glow from the inside out. It is their mission to help others develop a trusting relationship with their bodies, find joy in food and fitness, and connect with like-minded women through shared experiences. Created by Monique from Ambitious Kitchen and Lee from Fit Foodie Finds based on a shared, balanced approach to health that is free of guilt or restriction. Their signature program – Healthy Glow Guide – is a multi-week, flexible plan dedicated to giving you the tools you need to feel and look your best, including workouts, meals, grocery lists and motivation from your favorite healthy blogs. for healthy food.
Toasted sweet potato cabbage and dried cherries, Feta & Pepitas
For the salad:
- 2 medium sweet potatoes, cubes in cubes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves of garlic, chopped
- 1/4 teaspoon salt
- 1 large flock of Tuscan kale, stemmed and very finely chopped (about 6 cups minced kale)
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 tsp dijon mustard
- 1 teaspoon maple syrup
- Freshly ground salt and pepper to taste
To the top:
- 1/4 cup pepitas pumpkin seeds
- ¼ cup of feta cheese crumbles together
- ⅓ cup of dried cherries
- ½ cup roasted or preserved chickpeas
Preheat oven to 375 degrees F.
Place diced sweet potatoes on the baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top, add the garlic and salt. Toss to evenly coat sweet potatoes with oil and spices.
Spread sweet potato cubes evenly around the pan and fry for 35-45 minutes, stirring halfway through, until sweet potatoes are tender.
While the sweet potatoes are cooking, mince your kale if you haven't already, and add it to a large bowl.
Then prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor to the leafy green.
When sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls or a large bowl for sharing.
Before serving the salad, top with pumpkin seeds, feta and toasted crunchy chickpeas. (Hint: Don't add cheese or pumpkin seeds until you're ready to eat; you want them crunchy not soggy.)
Serving: 1 salad, Calories: 288kcal, Carbohydrates: 42.5 g, Protein: 8.5 g, Fat: 11g, Fiber: 6g, Sugar: 16g
Blue Smart Points: 11
Green smart points: 12
Purple Smart Points: 8
Points +: 8
Keywords: Gluten free, under 30 minutes, vegetarian meals
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