Roasted Sweet Potato Kale Salad with Cranberries and Goat Cheese Recipe
This Roasted Sweet Potato Kale Salad features perfectly roasted sweet potatoes, hearty kale, and crunchy pecans combined with creamy goat cheese and dried cranberries, all tossed in a tangy and sweet Dijon mustard dressing. It's a vibrant, nutritious, and flavorful vegetarian salad ideal for a wholesome meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6–8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Kale Salad
- 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bunches kale (washed and massaged)
- 1 cup cooked quinoa (cooled)
- ½ cup golden raisins
- ½ cup chopped pecans
- ¼ cup diced red onion
- ¼ cup crumbled goat cheese
Dijon Dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Roast the sweet potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, toss the diced sweet potatoes with olive oil, kosher salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. Remove from oven and let them cool slightly.
- Make the dressing: Combine Dijon mustard, fresh lemon juice, maple syrup, olive oil, kosher salt, and black pepper in a small bowl or mason jar. Whisk or shake vigorously until the dressing emulsifies and becomes smooth.
- Assemble and dress the salad: Place the massaged kale in a large salad bowl or platter. Layer on the cooked quinoa, roasted sweet potatoes, diced red onion, chopped pecans, golden raisins, and crumbled goat cheese. Drizzle the prepared Dijon dressing over the salad, toss lightly to combine all flavors, and serve immediately.
Notes
- Make sure to massage the kale well to soften its texture and reduce bitterness.
- You can substitute goat cheese with feta for a different flavor profile.
- Quinoa can be replaced with another grain like farro or couscous according to preference.
- For extra crunch, toast the pecans lightly before adding them.
- This salad is great served at room temperature or chilled.
