Go Back
CeeCee

🥬 Kale & Roasted Sweet Potato Salad

Quick Snack Recipe
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 Servings
Course: Salad
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2/3 Medium Sweet Potatoes
  • 1 Tbsp 1 tbsp olive oil (for roasting)
  • 4 Cups Chopped Kale
  • ¼ Cups Pomegranate Seeds
  • 2 Tbsp Roasted Pumpkin Seeds (optional for roasting)
  • 1 Tbsp Balsamic Vinegar (optional: add 1 tbsp pomegranate juice)
  • Salt & ground black pepper to taste

Method
 

  1. Roast the Sweet Potatoes: Preheat the oven to 200°C (390°F). Peel and cube the sweet potatoes. Toss with olive oil, salt, pepper, and a pinch of paprika (optional). Spread on a baking tray and roast for 25 minutes, flipping halfway until golden and soft.
  2. Prepare the Kale: Rinse and chop kale. Add to a large bowl with a pinch of salt and massage for 2–3 minutes to soften.
  3. Prepping the Salad: Add cooled roasted sweet potatoes to the kale. Top with pomegranate seeds and pumpkin seeds.
  4. Make the Dressing: Drizzle balsamic vinegar (and pomegranate juice if using) over the salad. Toss well. Taste and adjust seasoning if needed.

Notes

Tips & Swaps
  • Not into pomegranate? Try blackberries or raspberries—or skip the fruit altogether.
  • Add grilled chicken, salmon, or tofu for a protein boost.
  • I've added a pinch of parmesan cheese