Roasted Sweet Potato and Baby Kale Salad Recipe
This roasted sweet potato salad with baby kale, feta, pomegranate seeds, pepitas and a lime dressing makes a gorgeous main course fall salad, or Thanksgiving side dish. It's simple to prepare on a weeknight, vegetarian, and filled with healthy ingredients to make you feel great!
Servings 4 servings
Calories 643 kcal
2 sweet potatoes peeled and diced into ½ inch cubes 2 tablespoons olive oil 2 tablespoon honey 1 teaspoon harissa paste salt and pepper to taste 7 oz mixed baby lettuces such as baby kale, spinach, and chard ½ cup roasted pepitas 1 cup crumbled feta 1 cup pomegranate seeds from about 1 pomegranate Lime Dressing ¼ cup lime juice freshly squeezed 1 tablespoon honey 1 teaspoon dijon mustard ½ teaspoon salt freshly ground pepper to taste ¼ cup olive oil ¼ cup canola oil
Preheat the oven to 400 F. In a medium bowl, whisk together the olive oil, honey, harissa, salt and pepper. Add the diced sweet potatoes and toss until well coated. Spread sweet potatoes evenly onto a baking sheet and roast, tossing to turn once, until soft and golden brown, 20-30 minutes. Remove from the oven and let cool. To make the dressing, whisk together the lime juice, honey, dijon mustard, salt and pepper. Slowly drizzle in the olive oil, and then the canola oil, whisking constantly to emulsify. In a large salad bowl toss the salad greens with dressing to taste. Divide between 4 plates. Top with sweet potatoes, pepitas, feta and pomegranate seeds. Calories: 643 kcal | Carbohydrates: 40 g | Protein: 13 g | Fat: 50 g | Saturated Fat: 10 g | Cholesterol: 33 mg | Sodium: 855 mg | Potassium: 749 mg | Fiber: 5 g | Sugar: 23 g | Vitamin A: 14030 IU | Vitamin C: 24.5 mg | Calcium: 265 mg | Iron: 3.4 mg