Roasted Sweet Potato & Kale Salad

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PREP: 10 minutes

COOK: 30 minutes

Vegetarian, Pescatarian, Egg-Free, Gluten-Free, Dairy-Free


sweet potato, peeled and diced
1 tsp
olive oil
2 tbsp
avocado oil
2 tbsp
apple cider vinegar
1 tsp
1 tsp
Dijon mustard
2 cups
chopped green kale
1 cup
shredded red cabbage
1/2 cup
cooked quinoa
2 tbsp
slivered almonds
avocado, sliced
Salt and pepper to taste


Preheat the oven to 375ºF.

Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.

While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.

In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.

Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.

Nutritional Info
Per serving
Calories (kcal)400
Total Fat (g)3.5
Sodium (mg)100
Total Carbohydrate (g)36
Dietary Fiber (g)9
Total Sugars (g)8
Added Sugars (g)3
Protein (g)7
Calcium (mg)92
Iron (mg)2
Potassium (mg)768