Roasted sweet potato kale salad
Servings 4 people
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Ingredients
- 1 large bunch kale
- 3 sweet potatoes
- 1 cup edamame beans shelled
- ½ cup pumpkin seeds
- 2 tbsp parmesan cheese grated
Caesar dressing
- ⅓ cup Olive oil
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp worcestershire
- 2 cloves garlic minced
- ¼ cup parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400ºF. Slice the sweet potatoes into coins or chunks that are ½” thick, arrange them on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, and pepper and bake at 400ºF for 30-40 minutes flipping halfway through.
- Prepare the kale by removing the stems and chopping the kale into bite sized pieces. Add the chopped kale to a large salad bowl and set aside.
- Make the dressing. Combine all the ingredients for the caesar dressing in a mason jar and shake well.
- Pour the dressing over top of the chopped kale. Use your hands to massage the dressing into the kale for about 2 minutes.
- Add the rest of the toppings for the salad including the roasted sweet potatoes, edamame beans, pumpkin seeds, and parmesan cheese.
- Enjoy!
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