$6.67 RECIPE / $1.67 SERVING
In the spirit of savoring these autumn sensations, I made this Autumn Kale and Sweet Potato Salad.
I’m not sure about you, but I’m in desperate need of a tasty salad right now. My body is saying, “Please, can I have some fresh vegetables?” because I’ve been overdoing the comfort foods lately.
These autumn kale and sweet potato salad are wonderful, so I always have these delicious salads ready to eat when I open my fridge. These are extremely beneficial.
WHAT IS THE DURATION OF AUTUMN KALE AND SWEET POTATO SALAD?
Food: Autumn Kale And Sweet potato SaladSource: Reboot With Joe
You can make this salad ahead of time and store it in the fridge for up to five days thanks to the heartiness of the kale and the low moisture ingredients.
To soften the kale, either keep the dressing separate or toss the salad in the dressing ahead of time. If you toss the salad in the dressing before storing it, make extra dressing because part of it will be absorbed as the salad cools.
IS IT POSSIBLE FOR ME TO USE A DIFFERENT GREEN?
Yes, if you don’t like the texture of kale, you may replace it with spinach. You may also use lacinato kale, which is softer than the curly kale I used.
This salad would be similar to my Sweet Crunch Winter Salad if made with finely shredded cabbage and carrots.
ARE THERE ANY OTHER DRESSINGS I CAN USE?
This somewhat sweet and savory Maple Tahini Dressing is by far the finest compliment for these flavors, but if you must substitute, I recommend a sweet vinaigrette such as honey poppyseed, apple cider, pomegranate vinaigrette, honey mustard dressing, or even raspberry vinaigrette.
SUBSTITUTE SWEET POTATOES
If you have any leftover roasted winter squash (butternut, acorn, delicata, pumpkin, kabocha, etc.)
you can replace the sweet potatoes with it and still get all of the fall tastes! Sweet potatoes are simply easier to come by and prepare, so I went with them today.
AUTUMN KALE AND SWEET POTATO SALAD
INGREDIENTS
ROASTED SWEET POTATOES
- 2 lbs. sweet potatoes ($2.40)
- 1 Tbsp. cooking oil ($0.04)
- 1/4 tsp cinnamon ($0.02)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp smoked paprika ($0.02)
- 1/4 tsp salt ($0.01)
MAPLE TAHINI DRESSING
- 1/4 cup tahini ($0.85)
- 1/4 cup water ($0.00)
- 2 Tbsp. lemon juice ($0.09)
- 2 Tbsp. maple syrup ($0.60)
- 1/4 tsp salt ($0.01)
- 1/4 tsp garlic powder ($0.02)
- 1/8 tsp cayenne pepper ($0.02)
SALAD
- 6 cups chopped kale (about 1/2 bunch) ($0.50)
- 1 large apple* ($0.70)
- 1/4 cup pepitas ($0.60)
- 1/4 cup chopped pecans ($0.52)
- 1/4 cup dried cranberries ($0.22)
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the sweet potatoes into 1/2-inch cubes after peeling and dicing them. Pour the cooking oil, cinnamon, cumin, smoked paprika, and salt over the sweet potatoes on a parchment-lined baking sheet. Toss the sweet potatoes in the oil and spices until they are thoroughly coated.
- Roast the sweet potatoes for 30 minutes, or until soft and browned on the edges, tossing halfway through.
- Prepare the remaining salad while the sweet potatoes are roasting. The dressing should come first. In a blender or large mixing bowl, combine the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt. Combine the ingredients in a blender or whisk until smooth and emulsified. Set aside the sauce.
- Remove the stiff woody stems from the kale leaves and thoroughly rinse them in cool water in a strainer. Drain the kale thoroughly before slicing it into thin strips (don’t worry if they’re not ideal; just aim for smaller pieces). In four basins or containers, divide the sliced kale.
- Remove the core from the apple before quartering it. Make thin slices from each quarter. To each container, add the apple slices.
- Each container should have 1 tablespoon of pepitas, chopped pecans, and dried cranberries. Allow about 5 minutes of cooling time after the sweet potatoes have finished roasting before dividing them across the containers. Using four small containers, divide the dressing. Refrigerate the salad for up to five days before serving.
NOTES
*Choose a sweet or sweet-tart apple cultivar. I used Honeycrisp apples, but Gala apples would also work well.
NUTRITION IN AUTUMN KALE AND SWEET POTATO SALAD
- Serving: 1 serving
- Calories: 512 kcal
- Carbohydrates: 79 g
- Protein: 13 g
- Fat: 20 g
- Sodium: 462 mg
- Fiber: 10 g
STEP-BY-STEP DIRECTIONS FOR MAKING AUTUMN KALE AND SWEET POTATO SALAD
Food: Autumn Kale And Sweet potato SaladSource: Reboot With Joe
- Beginning with the sweet potatoes is a good place to start. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 2-pound sweet potato cubes, peeled and diced 1 Tbsp oil, 1/4 tsp cinnamon, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, and 1/4 tsp salt drizzled over sweet potatoes on a parchment-lined baking sheet Toss the sweet potatoes in the oil and spices until they are completely covered.
- Roast the sweet potatoes for 30 minutes, or until soft and browned on the edges, tossing halfway through.
- Prepare the remaining salad while the sweet potatoes are roasting. Make the dressing first. In a blender or mixing bowl, combine 1/4 cup tahini, 1/4 cup water, 2 tablespoons lemon juice, 2 tablespoons maple syrup, 1/4 teaspoon garlic powder, 1/8 teaspoon cayenne, and 1/4 teaspoon salt. Combine the ingredients in a blender or whisk until smooth.
- Remove the kale leaves from the woody stems and rinse thoroughly in a colander with cool water. Drain well, then thinly slice the kale (don’t worry if it’s not perfect; just strive for smaller pieces).
- Remove the core from a large apple after quartering it. Using a knife, thinly slice each quarter.
- Allow for a five-minute cooling period after the sweet potatoes are completed roasting. Combine the greens, apple pieces, and roasted sweet potato in four dishes or meal prep containers.
- Then, in each bowl or container, sprinkle 1 tablespoon of dried cranberries, pepitas, and chopped pecans. Additionally, divide the dressing into four small containers.
Enjoy with a drizzle of maple tahini dressing on top!
Similarly, you can keep the salad in the refrigerator for up to five days and eat it later.