Roasted Sweet Potato Kale Salad with Hot Ginger Dressing
A hearty, nutrient-packed salad with smoky roasted sweet potatoes, crisp kale, and a warm ginger dressing. Perfect as a main dish or side.
Equipment
- Baking sheet
- Mixing bowls
- Small saucepan
- Whisk
- Wooden spoon or spatula
Ingredients
- For the Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- For the Kale Base
- 6 cups fresh kale stems removed and leaves chopped
- 1 teaspoon olive oil for massaging
- For the Pepitas
- ¼ cup roasted pepitas pumpkin seeds
- Optional: sunflower seeds or chopped nuts for crunch
- For the Hot Ginger Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 1 small shallot finely diced
- 1 tablespoon fresh ginger grated
- 1 garlic clove minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup for vegan option
Instructions
- Prepare the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Make the Hot Ginger Dressing
- In a small saucepan, warm the sesame oil and olive oil over medium heat.
- Add the shallot, ginger, and garlic; sauté for 1–2 minutes until fragrant.
- Remove from heat, then whisk in apple cider vinegar, soy sauce, and honey. Set aside.
- Massage the Kale
- Place chopped kale in a large bowl.
- Drizzle 1 teaspoon olive oil and a tablespoon of the dressing over it.
- Massage the leaves with your hands for 2–3 minutes until they soften and darken in color.
- Assemble the Salad
- Add roasted sweet potatoes to the kale.
- Pour over more hot ginger dressing and toss gently.
- Sprinkle with roasted pepitas (or other nuts/seeds).
- Serve warm or at room temperature.
Notes
Make vegan by swapping honey with maple syrup.
Store leftovers in an airtight container for up to 2 days.
Add chickpeas, quinoa, or chicken for extra protein.