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 643kcal
Ingredients
- 2 sweet potatoes peeled and diced into 1/2 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
- 1/2 cup roasted pepitas
- 1 cup crumbled feta
- 1 cup pomegranate seeds from about 1 pomegranate
Lime Dressing
- 1/4 cup lime juice freshly squeezed
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- freshly ground pepper to taste
- 1/2 cup olive oil
Instructions
- 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.
Video
Nutrition
Calories: 643kcal | Carbohydrates: 40g | Protein: 13g | Fat: 50g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 855mg | Potassium: 749mg | Fiber: 5g | Sugar: 23g | Vitamin A: 14030IU | Vitamin C: 24.5mg | Calcium: 265mg | Iron: 3.4mg