Roasted Sweet Potato and Kale Salad

This Roasted Sweet Potato and Kale Salad is a vibrant and nutritious dish that combines earthy flavors with a satisfying crunch. Perfect as a late-night meal, it's packed with wholesome ingredients that will nourish your body and delight your taste buds.

Ingredients

• Sweet potatoes - 300 grams
• Kale - 100 grams, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Apple cider vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled
• Walnuts - 30 grams, roughly chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the sweet potatoes, and sprinkle with salt and pepper. Toss to coat evenly.
4. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, turning halfway through.
5. While the sweet potatoes are roasting, prepare the kale. In a large bowl, combine the chopped kale, minced garlic, apple cider vinegar, maple syrup, and the remaining tablespoon of olive oil.
6. Massage the kale with your hands for about 2-3 minutes until it becomes tender and reduces in volume.
7. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
8. Add the roasted sweet potatoes to the bowl with the kale, and toss well to combine.
9. Top the salad with crumbled feta cheese and chopped walnuts before serving.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from sweet potatoes and kale.
• High in fiber, supporting digestive health.

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