kale sweet potato salad
This kale sweet potato salad tosses fresh and roasted kale, sweet potato chunks, grapes and walnuts with a crispy pancetta balsamic dressing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Salad
- Method: Roasted
- Cuisine: American
Ingredients
sweet potato kale salad
- 2 small sweet potatoes, peeled and chopped into 1/2-inch pieces
- 3 tbsp olive oil
- kosher salt
- freshly ground black pepper
- 1 tsp minced fresh rosemary
- 2 bunches kale, ribs discarded, leaves chopped into bite-sized pieces
- 1/2 cup dried tart cherries
- 3/4 cup red grapes, halved
- 1/2 cup toasted chopped walnuts
pancetta vinaigrette
- 1/2 cup plus 1 tbsp extra-virgin olive oil, divided
- 4 ounces pancetta, cut into 1/4-inch-thick cubes
- 1/4 cup balsamic vinegar
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sugar
Instructions
- Preheat oven to 425°F. Line two baking sheets with foil and set aside.
- Place sweet potatoes on one sheet and toss with 2 tablespoons olive oil, rosemary, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place half of kale on the second baking sheet and toss with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- Bake sweet potatoes for about 25 minutes, until tender and caramelized, flipping halfway through. Bake kale, stirring once or twice, until crisp on edges and slightly browned, about 15 minutes.
- Meanwhile, put remaining kale in a mixing bowl and sprinkle with a pinch of salt. Massage the kale until it’s tender and dark green. Top with dried cherries, grapes and walnuts; set aside.
- To make dressing, place 1 tablespoon olive oil and pancetta in a medium-sized, cold skillet and turn heat to medium. Cook, stirring occasionally, until the pancetta browns and get crispy, 8- 10 minutes.
- Set half the pancetta on a plate to cool. Transfer the rest, along with the fat, to a jar and add balsamic, salt, pepper and sugar. Pour in remaining 1/2 cup olive oil, tightly seal lid, and shake until combined. Taste and add more salt or sugar, if needed.
- Add roasted sweet potatoes, crispy kale and leftover pancetta to the salad and toss with half the dressing. Serve, passing the remaining dressing on the side.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 359
- Sugar: 7.9g
- Sodium: 33mg
- Fat: 32g
- Saturated Fat: 6.4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5.1g
- Cholesterol: 14mg
Find it online: https://www.withspice.com/blog/kale-sweet-potato-salad/