The Ultimate Guide To Making The Perfect Sweet Potato Salad
When it comes to a refreshing and healthy salad, nothing beats the lovely combination of flavours and textures found in a sweet potato salad. Sweet potato kale salad is a healthy way to start the day . Whether you're hosting a summer barbecue or looking for a healthy lunch option, this ultimate guide will help you create a dish that is sure to impress. Start by selecting the finest sweet potatoes, firm and vibrant in colour, and roast them to perfection for a rich and caramelised flavour . Then, combine them with a bunch of fresh vegetables, such as crunchy bell peppers, crisp cucumber, and tangy red onions, to add a bright and satisfying crunch.
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For a burst of sweetness, toss in some juicy dried cranberries or raisins, and for an added savoury kick, sprinkle crumbled feta cheese or roasted nuts on top. To elevate the dressing, whisk together a harmonious blend of tangy balsamic vinegar, zesty Dijon mustard, and a drizzle of honey for a delightful balance of flavours. Finally, garnish your creation with a sprinkle of chopped fresh herbs like cilantro or parsley for a vibrant finish. With this ultimate guide, you'll master the art of making the perfect sweet potato salad and make a dish that is both visually stunning, tasty and satisfying.
Sweet Potato Kale Salad With Creamy Dressing
Here's a recipe for a delicious sweet potato kale salad with creamy honey mustard dressing:
Ingredients:
For the Salad:
2 big sweet potatoes, kale, stems discarded and leaves torn into small pieces , olive oil ,pepper and salt to taste , dried cranberries or raisins , 1/4 cup crumbled feta cheese (optional) , ¼ cup chopped roasted nuts (such as walnuts or pecans) (optional)
For the Creamy Honey Mustard Dressing:
mayonnaise, mustard, 2 tablespoons honey , apple cider vinegar , pepper and salt to taste.
Directions :
Preheat your oven to 200 degrees Celsius. Set the diced sweet potatoes on a baking sheet, with olive oil, and sprinkle with pepper and salt to enhance the taste of sweet potato kale salad . Toss to coat the sweet potatoes evenly. Roast in the prewarmed oven for about 25-30 minutes or until they are soft and lightly browned. Place it somewhere different and let it cool.
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In a large salad bowl, add the torn kale leaves. Prepare the creamy honey mustard dressing by whisking together all the ingredients and then add the seasoning with respect to your way.
Pour the dressing over the kale leaves. Massage the dressing into the kale leaves for a few minutes until they become slightly tender and well coated.
Add the roasted sweet potatoes, dried cranberries or raisins, crumbled feta cheese (if using), and chopped roasted nuts (if using) to the salad bowl. With a soft touch to the sweet potato kale salad , mix all the ingredients.
Let the sweet potato kale salad keep it aside for about 10-15 minutes to allow the flavours to blend together. This will also soften the kale slightly.
Serve the sweet potato kale salad with creamy honey mustard dressing as a light and refreshing meal on its own or as a side dish. Enjoy!
Feel free to change the quantities of the ingredients according to your preference and add any additional toppings or ingredients you desire, such as sliced red onions or grilled chicken, to make the salad to your liking.
Read Also: The Top Best Green Salads for Summer
Kale Salad With Sweet Potato And Chickpeas
Here's a recipe for a tasty Kale Salad with Sweet Potato and Chickpeas:
Ingredients:
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For the Salad:
1 big sweet potato ,chickpeas, kale, stems discarded and leaves torn into small pieces , 2 tablespoons olive oil , pepper and salt to taste , paprika , cumin.
For the Lemon-Tahini Dressing:
tahini , tablespoons lemon juice , water , olive oil , clove garlic , Pepper and salt to taste.
Optional Toppings:
crumbled feta cheese , chopped fresh parsley and toasted pine nuts
Directions :
Preheat your oven to 200 degree Celsius. Pour the mix really slowly with olive oil and sprinkle with salt, pepper, paprika, and cumin to make a better kale sweet potato salad. Toss to coat the sweet potatoes evenly. Place it in a different place and let it cool.
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In a huge salad bowl, add the torn kale leaves. In a separate bowl, mix together the tahini, lemon juice, water, olive oil, minced garlic, pepper and salt until smooth. Drizzle half of the lemon-tahini dressing over the kale leaves. Massage the dressing into the kale for a few minutes until the leaves become slightly tender and well coated. Add the roasted sweet potato and chickpeas to the salad bowl. If desired, sprinkle the salad with crumbled feta cheese, chopped fresh parsley, and toasted pine nuts for extra flavour and texture.
Serve the Kale Salad with Sweet Potato and Chickpeas with the remaining lemon-tahini dressing on the side. Enjoy!
This salad can be enjoyed as a main dish or as a side dish to complement your dish. It's packed with nutritious ingredients and flavours that will leave you feeling satisfied and nourished.
By : Chetali Pandey
