Description
Bright orange sweet potato cubes emerge from the oven golden-brown, mingling with emerald kale and crunchy walnuts, all coated in a tangy-sweet, garlicky yogurt dressing that clings to each leaf.
Ingredients
- 4 cups chopped kale
- 2 cups diced sweet potato
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic minced
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped walnuts
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss diced sweet potato with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, then spread evenly on the baking sheet.
- Roast sweet potato for 20 minutes or until tender and lightly browned, then let cool slightly.
- Meanwhile, massage chopped kale with remaining olive oil, lemon juice, and a pinch of salt until leaves soften and darken in color.
- In a bowl, whisk together Greek yogurt, mayonnaise, honey, minced garlic, remaining salt, and pepper to form the creamy dressing.
- Combine roasted sweet potato, massaged kale, red onion, and walnuts in a large bowl.
- Pour the creamy dressing over the salad and toss gently to coat all ingredients.
- Let salad rest for 5 minutes before serving to allow flavors to meld.
Notes
- For extra crunch, toast walnuts in a dry skillet for 2 minutes before adding.
- Kale can be swapped for spinach or mixed greens if preferred.
- Salad tastes best when served at room temperature or slightly chilled.
- Leftovers keep well in an airtight container for up to 2 days.