This nutrient-packed power salad is full of sweet and savory flavors. A naturally gluten free and vegetarian lunch recipe, you’re going to want to make this one again and again!
Last summer I was in Nantucket on a work trip with two of my favorite blogging babes, Monique of Ambitious Kitchen and Lee of Fit Foodie Finds. During our brief time together they filled me in on a very exciting project they were planning which I’m thrilled to announce has officially launched: The Healthy Glow Guide by The Healthy Glow Collective.
The Healthy Glow Collective (or, HealthyGlow.Co as they like to call it) is a community and resource that encourages women to live a healthier, vibrant lifestyle and glow from the inside out.
A 6-week balanced food and fitness program, membership includes:
- Weekly meal plans with 85 deliciously satisfying recipes (80 of which are gluten-free!)
- Weekly grocery list organized by recipe
- 3 new workouts per week
- Access to workout video library
In fact, this mouth-watering Roasted Sweet Potato Kale Salad recipe is one of the recipes offered in the program! Packed with protein, fiber, nutrients and loads of flavor, this bowl of goodness will keep you satisfied for hours. Be sure to add this salad to your weekly meal plan ASAP and don’t forget to head over and check out the Healthy Glow Co.!
Your fork is waiting.
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1 large bunch Tuscan kale stemmed and very finely chopped - roughly 6 cups
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon or orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- salt and pepper to taste
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup feta cheese crumbles
- 1/3 cup dried cherries
- 1/2 cup roasted chickpeas or fresh
Preheat oven to 375 degrees F. Place cubed sweet potatoes on baking sheet, drizzle 1 teaspoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices. Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
While the sweet potatoes are cooking, chop your kale if you haven’t already and add it to a large bowl. Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth. Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
Once sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls, or 1 large bowl for sharing. Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don’t add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)
To make this a full meal: Add 8 oz grilled chicken (or protein of choice!). If you're really hungry and want to skip the meat, just divide the salad into two portions instead of four.
Disclosure: This is not a sponsored post and all thoughts are my own. Recipe and photography courtesy of Healthy Glow Co.
Check out more satisfying salad recipes on my Pinterest board!