California Roasted Sweet Potato Kale Salad

California Roasted Sweet Potato Kale Salad is a vibrant, nutrient-packed dish featuring caramelized sweet potatoes, tender kale, creamy avocado, crunchy nuts and seeds, dried cranberries, and a bright citrus dressing. Perfect as a healthy lunch, side dish, or meal-prep salad.

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Course: lunch, Salad, Side Dish

Cuisine: American, California

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 295kcal

Author: Abby Pinkmann

Cost: $5

Equipment

baking sheet
Large mixing bowl
small mixing bowl
Whisk
Cutting Board
chef knife

Ingredients

2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
salt and black pepper to taste
1 large bunch kale, stems removed and chopped
1 avocado, diced
1/3 cup dried cranberries
1/3 cup toasted almonds or pecans
1/4 cup pumpkin seeds
1/4 small red onion, thinly sliced
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tsp Dijon mustard
1 tsp maple syrup
1 garlic clove, minced
salt and black pepper to taste

Instructions

Preheat the oven to 425°F. Toss the sweet potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and lightly caramelized. Let cool slightly.
Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage the leaves for 2 to 3 minutes until softened.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, garlic, salt, and pepper until fully emulsified.
Add the roasted sweet potatoes to the kale. Mix in the avocado, dried cranberries, toasted nuts, pumpkin seeds, and red onion.
Pour the dressing over the salad and toss gently until coated. Serve immediately or refrigerate for later. Allow the salad to rest for about 15 minutes for the flavors to develop.

Notes

Massage the kale before assembling for the best texture. Add avocado just before serving if making ahead. Store the dressing separately for up to 5 days. Toasting the nuts enhances flavor and crunch.

Nutrition