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Kale & Maple-Roasted Sweet Potato Salad With Walnut Vinaigrette

Author:

mbg Contributor

Dawna Stone is the author of seven books, a business owner, certified health coach, motivational speaker, and creator of the 5-Day Detox and the 14-Day Clean-Eating Program.

When you're looking for a filling salad that burst with flavor, this Kale and Maple-Roasted Sweet Potato salad from my new weight loss cookbook, The Healthy You Diet, is simply perfect. The sweet potatoes and the dates curb my craving for something sweet and the pumpkin seeds give just the right amount of crunch and texture.

Kale & Maple-Roasted Sweet Potato Salad With Walnut Vinaigrette

Serves 4

Salad Ingredients

3 tablespoons pure maple syrup
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon sea salt
2 sweet potatoes cut into 1" cubes (1.5 pounds)
1/3 cup pumpkin seeds
1 bunch curly-leaf kale, ribs removed, chopped
1/2 cup Walnut Vinaigrette
1/2 cup pitted and sliced Medjool dates

Walnut Vinaigrette Ingredients

1/4 cup extra-virgin olive oil
1/4 cup walnut pieces
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon grated orange peel
1 clove garlic, chopped
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Preparation

For the salad:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the maple syrup, oil, lemon juice, and salt. Add the sweet potatoes and toss to coat with the maple syrup mixture. Spread the potatoes on the baking sheet and roast, stirring occasionally, for 30 minutes, or until tender. Remove from the oven and set aside to cool slightly.
In a skillet over medium heat, toast the pumpkin seeds for 2 minutes, or until they turn golden and begin to pop. Shake the pan often during toasting to make sure they don't burn. Transfer to a plate and set aside.
In a large bowl, toss the kale with the vinaigrette. With clean hands, massage the dressing into the kale for 1 minute.
Divide the kale among 4 serving plates and top with the reserved sweet potatoes, reserved pumpkin seeds, and dates.

For the dressing:

In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.