Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes, then dice them into bite-sized pieces.
- Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
- Roast the sweet potatoes in the oven for about 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
- In a large bowl, add the chopped kale, drizzle with olive oil, and a pinch of salt. Massage the kale for a couple of minutes until it softens.
Combine and Serve
- Once the sweet potatoes are roasted, let them cool for a couple of minutes, then add them to the bowl with the kale.
- Toss in the dried cranberries, chopped walnuts, and feta cheese (if using).
- In a small jar, combine the apple cider vinegar, honey, salt, and pepper. Shake well and drizzle over the salad.
- Give everything a final toss to combine the flavors.
Nutrition
Notes
For a nut-free version, omit walnuts or substitute sunflower seeds. You can swap kale for spinach or arugula for a different leafy base. Try adding quinoa or lentils for a heartier salad.