Roasted Sweet Potato Kale Salad with Avocado Recipe
Introduction
This Roasted Sweet Potato Kale Salad with Avocado is a vibrant, nutrient-packed dish that balances earthy roasted vegetables with fresh herbs and creamy avocado. With crunchy nuts and soft-boiled eggs, it makes a satisfying meal perfect for lunch or dinner.
Ingredients
- 2 to 4 large eggs
- 2 heads lacinato kale, chopped
- 1 large sweet potato, chopped
- 1 large avocado, sliced
- 1/3 cup raw walnuts
- 1/4 cup raw pumpkin seeds
- 1/3 cup feta cheese crumbles (optional)
- 1/3 cup avocado oil
- 1/4 cup fresh lemon juice
- 2 teaspoons pure maple syrup (optional)
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 teaspoon sea salt (to taste)
Instructions
- Step 1: Preheat the oven to 400°F. Spread the chopped sweet potato over a large baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Toss with your hands until the potato chunks are well-coated. Bake for 25 minutes, stirring halfway through.
- Step 2: When the sweet potatoes have about 3 minutes left, spread the walnuts and pumpkin seeds on a separate baking sheet. Roast in the oven for 3 to 4 minutes until golden brown. Remove both the sweet potatoes and nuts from the oven.
- Step 3: While roasting, bring a small saucepan of water to a full boil. Carefully add the eggs with a slotted spoon. Cook for 6 minutes, then transfer immediately to an ice bath. Let chill for at least 15 minutes before peeling.
- Step 4: Heat 1 to 2 teaspoons of avocado oil in a skillet. Add the chopped kale, cover, and cook for about 2 minutes, stirring occasionally, until it softens but remains slightly firm. Drain in a colander and let cool.
- Step 5: To assemble, divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta (if using), sliced avocado, and peeled soft-boiled eggs. Serve immediately.
- Step 6: Make the lemon herb dressing by blending lemon juice, avocado oil, maple syrup (if using), parsley, mint, and sea salt until smooth. Store leftovers in a sealed container in the refrigerator.
Tips & Variations
- Swap the sweet potato for butternut squash or carrots for a different flavor profile.
- Use olive oil instead of avocado oil if preferred.
- Add a sprinkle of chili flakes to the dressing for a subtle kick.
- For a vegan version, omit the eggs and feta cheese and add chickpeas for protein.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated and stir well before using. Reheat the roasted sweet potatoes gently in the oven or microwave before assembling, as the kale and fresh avocado are best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, you can roast the sweet potatoes and nuts, cook the eggs, and make the dressing ahead of time. Keep ingredients separate until ready to serve to maintain freshness and texture.
Is it necessary to cook the kale?
Lightly cooking the kale softens it and makes it easier to digest while maintaining a slight bite. If you prefer, you can use raw, massaged kale for a different texture.
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Roasted Sweet Potato Kale Salad with Avocado Recipe
- Total Time: 50 minutes
- Yield: 2 to 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Sweet Potato Kale Salad with Avocado is a vibrant and nutritious dish combining roasted sweet potatoes, sautéed kale, creamy avocado, crunchy walnuts and pumpkin seeds, tangy lemon herb dressing, and optional feta cheese and soft-boiled eggs. Perfect for a wholesome lunch or light dinner, this salad balances earthy, sweet, and savory flavors with a refreshing citrus dressing.
Ingredients
Salad Ingredients
- 2 to 4 large eggs
- 2 heads lacinato kale, chopped
- 1 large sweet potato, chopped
- 1 large avocado, sliced
- 1/3 cup raw walnuts
- 1/4 cup raw pumpkin seeds
- 1/3 cup feta cheese crumbles (optional)
- 1/4 tsp sea salt (to taste)
Dressing Ingredients
- 1/3 cup avocado oil
- 1/4 cup fresh lemon juice
- 2 tsp pure maple syrup (optional)
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (204°C). Spread the chopped sweet potatoes on a large baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Toss with your hands to ensure the chunks are well-coated in oil. Roast in the oven for 25 minutes, stirring halfway through for even cooking.
- Toast Nuts and Seeds: With a few minutes remaining on the sweet potatoes, spread walnuts and pumpkin seeds on another baking sheet and roast for 3 to 4 minutes until golden brown. Remove both nuts and sweet potatoes from the oven once done.
- Cook Eggs: Bring a small saucepan of water to a rolling boil. Using a slotted spoon, carefully lower the eggs into the boiling water and cook for 6 minutes for a jammy yolk. Immediately transfer eggs to an ice bath and chill for at least 15 minutes before peeling.
- Sauté Kale: Place chopped kale in a skillet over medium heat with 1 to 2 teaspoons of avocado oil. Cover and cook, stirring occasionally, until kale softens but remains slightly al dente, about 2 minutes. Drain kale in a colander and allow to cool.
- Prepare Lemon Herb Dressing: Combine avocado oil, fresh lemon juice, maple syrup (if using), parsley, and mint in a small blender. Blend until well combined. Set aside or store leftovers refrigerated.
- Assemble Salad: Divide kale among 2 to 4 bowls. Drizzle with lemon herb dressing and toss thoroughly. Top with roasted sweet potatoes, toasted walnuts and pumpkin seeds, feta cheese if using, sliced avocado, and peeled jammy eggs. Serve immediately and enjoy your wholesome salad!
Notes
- You can adjust the number of eggs based on portion size or skip them for a vegan option.
- Maple syrup in the dressing is optional and can be omitted for less sweetness.
- Feta cheese adds a tangy note but can be left out to keep the salad dairy-free.
- Feel free to substitute walnuts and pumpkin seeds with other nuts or seeds like almonds or sunflower seeds.
- Use avocado oil or olive oil interchangeably based on preference.
- The kale can be massaged with lemon dressing instead of sautéed for a raw variation.
- Allowing the kale to drain well after cooking prevents a soggy salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted sweet potato salad, kale salad, avocado salad, healthy roasted vegetable salad, lemon herb dressing, vegetarian lunch, wholesome salad recipe
