Roasted SWEET POTATO SALAD with Best Dressing

sweet potatoes

🥗Healthier: purple sweet potatoes

💰Cheaper: regular potatoes

Purple sweet potatoes are more nutritious, while regular potatoes are often less expensive.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat, while cottage cheese is a budget-friendly alternative.

Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner.

Toast pecans on a dry skillet over medium heat until golden and fragrant, then transfer to a plate to cool.

Peel and dice sweet potatoes into 1/2” thick pieces. Drizzle with olive oil, maple syrup, sea salt, and black pepper, then toss to combine.

Spread sweet potatoes onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping after 20 minutes.

In a small bowl, combine all salad dressing ingredients and whisk together until well combined.

Strip kale leaves from stems, rinse, and spin dry. Finely chop the leaves and transfer to a large mixing bowl.

Drizzle kale with 3/4 of the dressing and toss until evenly coated. Let rest for 15 minutes.

Scatter roasted sweet potatoes over the kale, then add sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese. Drizzle with remaining dressing to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens