Are you ready to tantalize your taste buds with a burst of vibrant flavors? Try our mouthwatering Lively Sweet Potato Salad with Broccoli and Kale! This enticing recipe combines the natural sweetness of roasted sweet potatoes with the crispness of broccoli and the nutrient-packed goodness of kale. Each bite is a delightful symphony of textures and flavors that will leave you craving for more. With a drizzle of tangy balsamic dressing and the delightful crunch of almonds, this salad is a true culinary masterpiece. Whether you're looking for a healthy side dish or a satisfying main course, this nutrient-rich delight will take your palate on an unforgettable journey. Prepare to be captivated by the colorful medley of ingredients, and treat yourself to a bowl of pure culinary bliss. Get ready to experience the harmonious blend of flavors and nourish your body with every bite. Try our Lively Sweet Potato Salad with Broccoli and Kale today and embark on a culinary adventure that will leave you wanting seconds!
-2 medium sweet potatoes, peeled and cubed
-2 cups broccoli florets
-2 cups kale leaves, stems removed and torn into bite-sized pieces
-1/4 cup red onion, thinly sliced
-1/4 cup dried cranberries
-1/4 cup chopped almonds
-2 tablespoons extra virgin olive oil
-2 tablespoons balsamic vinegar
-Salt and pepper to taste
- 1. Preheat your oven to 425°F (220°C).
- 2. Peel and cube the sweet potatoes.
- 3. Drizzle 1 tablespoon of olive oil over the sweet potato cubes, season with salt and pepper, then toss to coat.
- 4. Roast the sweet potatoes on a baking sheet for approximately 20 minutes until tender and slightly caramelized.
- 5. While the sweet potatoes are roasting, bring a pot of salted water to a boil.
- 6. Add the broccoli florets to the boiling water and blanch for 2 minutes.
- 7. Drain the broccoli and transfer it to a bowl of ice water to stop the cooking process. Drain once cooled.
- 8. In a large bowl, combine the roasted sweet potatoes, blanched broccoli, torn kale leaves, sliced red onion, dried cranberries, and chopped almonds.
- 9. In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- 10. Pour the dressing over the salad and toss gently to combine. Serve and enjoy!
FAQs:
Q1: Can I use frozen broccoli instead of fresh broccoli florets?
A1: Yes, you can use frozen broccoli florets if fresh ones are not available. Simply follow the package instructions for blanching or steaming the frozen broccoli before incorporating it into the salad.
Q2: Can I substitute another type of nut for almonds?
A2: Absolutely! If you prefer a different nut, you can substitute almonds with walnuts, pecans, or even sunflower seeds for a delightful crunch and added flavor.
Q3: Can I make this salad ahead of time?
A3: Yes, you can prepare the individual components of the salad in advance and assemble them just before serving. Keep the roasted sweet potatoes, blanched broccoli, and torn kale leaves refrigerated in separate airtight containers. Add the dressing, red onion, dried cranberries, and almonds just before serving for optimal freshness.
Q4: Can I add additional vegetables to the salad?
A4: Certainly! This salad provides a great base for customization. You can incorporate other vegetables such as cherry tomatoes, bell peppers, or cucumber to add more color and variety to the dish.
Q5: Can I make a vegan version of this salad?
A5: Absolutely! This salad is naturally vegetarian-friendly. To make it vegan, ensure that the balsamic vinegar used is vegan-friendly (without any added animal-derived ingredients) or substitute it with a vegan-friendly alternative like apple cider vinegar.