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

Scale

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