We ate this as a light meal, but I think it would make a great side dish. For whatever reason it made me think of Thanksgiving. But let’s not rush things – I am perfectly happy enjoying the bit of cooler weather here in the DC the last few days. It’s glorious. I’ve even taken to wearing my favorite sweatshirt around the house. You know, just because. Next stop, slippers. I’ve been waiting all summer to bust those out again.
ROASTED SWEET POTATO SALAD
Prep time:
Cook time:
Total time:
Serves: 6
Recipe Modified from: cookiemonstercooking
Ingredients
- 3 pounds sweet potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ½ cup walnuts, roughly chopped
- 3 cups kale, torn into 1-inch pieces
- ⅛ cup freshly squeezed lime juice
- 2 tablespoons maple syrup
- ¾ cup finely sliced green onions
- ¼ cup chopped cilantro
- ¾ cup grated parmesan cheese
- salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Add the chopped sweet potatoes to a large baking pan and drizzle with 2 tablespoons of the olive oil. Sprinkle with ½ teaspoon salt and toss to coat. Arrange the potatoes in a single layer. Bake for about 40 to 55 minutes, stirring occasionally, until the potatoes are tender and soft.
- Meanwhile, place a medium skillet over medium heat. When hot, add the walnuts. Cook, stirring occasionally, until light brown and toasted (about 4 minutes). Place the walnuts in a small bowl and set aside. Wipe out the skillet and add ½ tablespoon olive oil. Add the kale and cook until wilted and soft (just a few minutes). Remove from the heat and set aside.
- In a small bowl, whisk together the lime juice, maple syrup and remaining ½ tablespoon olive oil.
- When the potatoes are done cooking, add them to a large bowl. Add in the walnuts, kale, green onions, cilantro and parmesan cheese. Add the lime juice mixture to the bowl and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.
Photo Credit: cookiemonstercooking
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