spicy roasted sweet potato feta and kale salad
Fall vibes, but lowkey so we don't startle the approaching season.
Ingredients
- 2 medium sweet potatoes, diced
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 6 cups kale, roughly torn
- 2/3 cup cilantro, chopped
- 1 can black beans, drained and rinsed
- 1/2 cup pepitas (or sunflower seeds)
- 1 avocado, chopped
- 6 oz feta cheese, crumbled
maple mustard vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 tsp fresh oregano, chopped
- 2 cloves garlic, minced
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the sweet potatoes with 2 tablespoons of olive oil, the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, cumin, and a big pinch of salt and pepper. Spread in a single layer on the baking sheet and roast for 20-25 minutes until crisp on the edges, tossing once half way through baking time.
- In a bowl or jar, whisk or shake together the olive oil, cider vinegar, maple syrup, Dijon, oregano, garlic, and a pinch each of salt and pepper. Taste and adjust seasonings as desired.
- Add the kale and cilantro to a large bowl. Massage with 2-3 tablespoons of the dressing until the kale darkens and softens. Throw in the sweet potatoes, black beans, pepitas, feta, and avocado. Toss until well combined.
- Transfer to a serving platter and top with extra feta and pepitas, as desired. Serve with the remaining dressing on the side.
Notes
*To make ahead: Omit the avocado but mix up the rest of the ingredients as directed. Prepared salad keeps up to 5 days in the fridge. Add the avocado upon serving.