Roasted Sweet Potato Kale Salad
Tender roasted sweet potatoes and crispy kale tossed with charred corn, cherry tomatoes, and radishes in a bright lime-cilantro dressing. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 218
- Protein
- 6g
Ingredients
- 1 lb sweet potatoes, cut into 3/4-inch cubes
- 4 cups fresh kale, roughly chopped
- 1 cup corn (fresh, frozen, or canned)
- 1.5 cups cherry tomatoes, halved
- ½ cup radishes, thinly sliced
- 1 whole lime
- ¼ cup fresh cilantro, chopped
- 4 tbsp olive oil
Instructions
- 1
Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast at 425°F until edges turn golden, about 15 minutes.
- 2
While potatoes roast, massage kale with 1 tbsp olive oil and a pinch of salt until it softens, about 2 minutes.
- 3
In a small bowl, whisk lime juice, cilantro, remaining 1 tbsp olive oil, salt, and pepper until combined.
- 4
Add corn to the sheet pan with potatoes during the last 3 minutes of roasting to char lightly.
- 5
Toss warm potatoes and corn into the massaged kale, then add tomatoes and radishes.
- 6
Drizzle dressing over the salad and toss gently to coat. Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- chef's knife
- oven
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