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Roasted Sweet Potato & Kale Salad with Feta and Walnuts

This vibrant salad combines tender, caramelized roasted sweet potatoes with hearty massaged kale, topped with creamy feta, toasted walnuts, and a bright lemon-honey dressing. The dish balances warm, sweet, and tangy flavors, resulting in a fresh yet comforting plate with varied textures that look as inviting as they taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sweet potatoes peeled and cubed
  • 4 cups kale stems removed, chopped
  • ½ cup feta cheese crumbled
  • ½ cup walnuts toasted and chopped
  • 1 lemon juiced
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • balsamic glaze for drizzling

Equipment

  • Baking sheet
  • Whisk
  • Massaging gloves or hands
  • Chef’s knife
  • Chopping board
  • Salad bowls

Method
 

  1. Preheat your oven to 200°C (392°F). Peel and cube the sweet potatoes, then spread them evenly on a baking sheet. Roast for 25-30 minutes until they are golden and caramelized around the edges, filling your kitchen with a sweet, smoky aroma.
  2. While the sweet potatoes roast, toast the walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Chop them roughly once cooled for added crunch.
  3. Juice the lemon and whisk together the lemon juice, honey, olive oil, salt, and pepper to create a bright, slightly tangy dressing. Whisk until smooth and slightly emulsified.
  4. Remove the kale leaves from their stems and chop into bite-sized pieces. Place the chopped kale in a large bowl and massage it thoroughly with a pinch of salt until it becomes tender, glossy, and slightly darker in color.
  5. Add the prepared dressing to the massaged kale and toss well to coat every leaf evenly. This step helps soften the kale and infuses it with flavor.
  6. Once the sweet potatoes are roasted and slightly cooled, gently fold them into the kale mixture. Add crumbled feta cheese and toasted walnuts for richness and crunch.
  7. Transfer the salad to serving bowls and drizzle with balsamic glaze for a touch of sweetness and depth. Optionally, adjust seasoning with more salt or lemon juice to taste.
  8. Serve immediately to enjoy the warm sweet potatoes and crisp kale, complemented by the creamy feta and crunchy nuts. This dish is best enjoyed fresh for maximum flavor and texture.

Notes

For added flavor, consider adding sliced avocado or a sprinkle of pomegranate seeds. Make sure to massage the kale thoroughly for the best texture. Roasting the sweet potatoes until caramelized enhances their natural sweetness.