Sweet Potato is one of the healthiest foods for us. They are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.
Roasted Sweet Potato & Kale Salad
- 2 1/2 pounds sweet potatoes peeled, seeded, quartered, and cut into 1/2-inch pieces
- 1/2 cup canola or vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 1 large bunch (about 8 ounces) kale
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Pinch ground cloves
- Pinch cayenne pepper
- 1 tablespoon light brown sugar
- 1 small shallot, finely minced (about 2 tablespoons)
- 2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- 1 tablespoon white vinegar
- 1 cup (about 6 ounces) dried cranberries or cherries
Adjust oven rack to center position and preheat oven to 200°c. Toss sweet potato pieces with 2 tablespoons of the oil and season with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet. Bake until potatoes are tender throughout and well browned around the edges, 45 minutes to 1 hour.
Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove potatoes from foil using a thin metal spatula and transfer to a large bowl. Set aside.
Meanwhile, pick leaves off of kale stems into a large bowl and roughly tear with hands; discard stems. Drizzle with 1 tablespoon of the oil, season with salt and pepper, and massage until well-coated in oil. Transfer to a foil-lined rimmed baking sheet and bake until wilted and crisp in some spots, about 7–10 minutes. Remove from oven and transfer to bowl with sweet potatoes.
In a medium bowl, whisk together shallot, maple syrup, mustard, vinegar, cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar . Whisking constantly, drizzle in remaining 1/4 cup of the oil. Season to taste with salt and pepper.
Add cranberries to bowl with sweet potatoes and kale,. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature or briefly microwave until warm before serving.