Roasted Sweet Potato and Kale Salad



2 sweet potatoes, cut into 1-inch cubes

3 tablespoons olive oil

salt and freshly ground black pepper to taste

1 onion, sliced

3 cloves garlic, minced

1 bunch kale, torn or cut into bite-sized pieces

2 tablespoons red wine vinegar

1 teaspoon chopped fresh thyme


  1. Preheat oven to 400 degrees F (200 degrees C). Toss the sweet potatoes with 2 (of the 3) tbsp of olive oil in a bowl. Lightly season to taste with salt and pepper, and place evenly on baking sheet.
  2. Bake in the preheated oven until the sweet potatoes are tender, 20 to 25 minutes. Cool to room temperature on counter or in the refrigerator.
  3. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion caramelized, about 15 minutes. Stir in the kale, cooking until slightly wilted and tender. Transfer the kale mixture to a bowl, and also cool to room temperature.
  4. Once all ingredients are cooled, combine the sweet potatoes, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Categories: Recipes

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