Roasted Sweet Potato Kale Salad With Mustard Dill Vinaigrette

Roasted Sweet Potato Kale Salad With Mustard Dill Vinaigrette Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

mustard dill vinaigrette

1/3 C cold-pressed olive oil

2 1/2 tbsp apple cider vinegar

1 tbsp dijon mustard

1 tsp agave nectar

1/8 C fresh dill fronds

1/2 tsp sea salt

1/2 tsp ground black pepper

roasted sweet potato

2 sweet potatoes

2 tbsp olive oil

1/4 tsp sea salt

1/4 tsp ground black pepper

salad

1/4 C toasted pumpkin seeds

1 tbsp maple syrup

3 C finely chopped kale, stems removed

1/2 C finely chopped red cabbage

1/2 a lemon, juiced

1 tbsp grated fennel

1 tbsp finely chopped chives

Instructions

1If you want a really creamy dressing, use a blender to combine all the ingredients. You could also just whisk this together or shake everything up in a jar. If you aren't using a blender, be sure to finely chop the fresh dill before adding it to the rest of the ingredients. Refrigerate until ready to serve the salad.

2Preheat oven to 400°F.

3Chop the sweet potatoes into approximately 2 cm cubes (equals about 2 cups of cubed sweet potato). Toss the sweet potatoes in olive oil, sea salt, and ground black pepper. Roast in an oven safe baking dish for 25 minutes, tossing half way through.

4About 10 minutes before the sweet potatoes are done roasting, you can start to assemble the rest of the ingredients. Candy your pumpkin seeds with maple syrup in a non-stick pan heated to medium and cook for approximately 6 to 8 minutes until they're candied, crispy, and a little bit sticky. After they're cooled, you can roughly chop them with a knife or break up the pieces with a fork.

5In your serving dish, massage the finely chopped kale with lemon juice using your hands for a minute or two until it's softened and wilted. Add in red cabbage, 1/2 of the dressing, and toss to coat evenly. Place the sweet potatoes on top when they're still warm. Then add candied pumpkin seeds on top, as well as grated fennel and chives as a garnish. Leave the other half of the dressing on the table if people want more with their serving.

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