Roasted sweet potato and kale salad

    Roasted sweet potato and kale salad


    2 people made this

    About this recipe: A colourful, nutritious winter salad. Roasted sweet potatoes have a subtle sweetness that pairs nicely with the caramelised onions and kale.

    Serves: 6 

    • 2 sweet potatoes, cut into cubes
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 3 cloves garlic, minced
    • 1 bunch kale, torn into bite-sized pieces
    • 2 tablespoons red wine vinegar
    • 1 teaspoon chopped fresh thyme

    Prep:20min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Preheat an oven to 200 C / Gas 6. Toss the cubes of sweet potato with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking tray.
    2. Bake in the preheated oven until the sweet potatoes are tender, 20 to 25 minutes. Cool to room temperature.
    3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Cook and stir the onion and garlic until the onion has caramelised to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl and set aside.
    4. Once all the ingredients have cooled, combine the roasted sweet potatoes, kale, red wine vinegar and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

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