Sweet Potato Beet Kale Salad
This Sweet Potato Beet Kale Salad is colorful, nourishing, and packed with flavor. Tossed with a tangy lemon dressing, it’s perfect for meal prep or a satisfying plant-based main.
Equipment
- Oven
- Baking Tray
- Mixing Bowls
Ingredients
Salad Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 medium beets peeled and cubed
- 1 tbsp olive oil divided
- 4 cups kale stems removed, chopped
- 1/4 cup pumpkin seeds or sunflower seeds
- 1/4 cup crumbled feta cheese optional
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp maple syrup
- 1/2 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes and beets with 1/2 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes, flipping halfway.
- While veggies roast, place chopped kale in a large bowl. Drizzle with remaining olive oil and massage until tender.
- In a small bowl, whisk together dressing ingredients: olive oil, lemon juice, maple syrup, Dijon mustard, salt and pepper.
- Add roasted sweet potato and beets to kale, along with pumpkin seeds and feta (if using). Pour dressing over salad and toss to combine.
Notes
This salad keeps well in the fridge for 2–3 days. Great with chickpeas or quinoa for extra protein!