Kale and Roasted Yam Salad
This salad is full of healthy and unconventional toppings that are super yummy and filling.
Servings: 4 people
Calories: 200kcal
Ingredients
- 1 sweet potato peeled and chopped into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher or sea salt divided
- 1/4 teaspoon black pepper divided
- 1 bunch lacinato kale (also called Tuscan or dinosaur) cleaned, ribs and stems removed and chopped OR 1 10-ounce package baby kale
- 1 cup cherry tomatoes or grape tomatoes, halved (1/2 pint)
- 1 tablespoon sesame seeds
- 1/3 cup pumpkin seeds or shelled sunflower seeds
- 1 avocado ripe, peeled, pitted and cut into slices
- 2 teaspoons lemon juice or lime juice, freshly squeezed (about half lemon or lime)
Instructions
- Preheat oven to 375 degrees. Toss sweet potatoes in olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper. Spread on a parchment-lined or nonstick baking sheet.
- Roast for 25 minutes, flipping the pieces halfway through, or until fork-tender and browned a bit.
- Add kale, tomatoes, sweet potatoes, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper to a salad bowl and toss. Sweet potato pieces may be added warm or cool. Sprinkle the salad with sesame seeds and pumpkin seeds or sunflower seeds.
- Gently toss avocado slices in lemon/lime juice, and add on top of the salad. Enjoy with your favorite dressing or a simple vinaigrette.
Nutrition
Serving: 2cups | Calories: 200kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 52mg | Fiber: 8g | Sugar: 5g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7