The Dishes

Roasted Sweet Potato & Kale Salad with Maple Lemon Dressing

Prep time: | Cook time: | Serves 2

  • For the salad:
  • 1 medium sweet potato, diced
  • Olive oil, salt, and pepper (for roasting)
  • 4 cups washed and chopped kale
  • Pinch of salt (for massaging the kale)
  • ½ avocado, sliced
  • 1-2 tbsp pumpkin seeds
  • 1-2 tsp hemp seeds
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1-2 tsp maple syrup
  • Salt and black pepper, to taste
  1. Roast the sweet potato:
    Toss the diced sweet potato with a little olive oil, salt, and pepper. Roast in an air fryer at 200°C for 10–15 minutes, or until golden and crisp around the edges. (You can also use a regular oven.)
  2. Massage the kale:
    While the sweet potato roasts, place the washed and chopped kale in a large bowl. Add a pinch of salt and massage the leaves with your hands for a couple of minutes until they soften and deepen in colour.
  3. Make the dressing:
    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
  4. Assemble the salad:
  5. Start with the massaged kale as your base.
  6. Top with roasted sweet potato, avocado slices, pumpkin seeds, and hemp seeds.
  7. Drizzle the dressing over and gently toss to combine.
This entry was posted in Mains, The DIshes. Bookmark the permalink.