Kale With Roasted Cranberries and Sweet Potatoes

The red berries are normally dished up in sweet foods because sugar balances their tartness. In this salad, the cranberries get tossed in just a smidgen of maple syrup to take off their mouth-puckering edge, but not all of their bitterness. The syrup also prevents the cranberries from bleeding their color into the sweet potatoes while the mixture is roasting. The resulting salad combines our favorite fall flavors and is hearty enough to eat as a light vegetarian meal. But it would also taste fantastic alongside a piece of seared meat, like pork tenderloin. The dressing can be made up to one week ahead of time, while the potatoes and cranberries can be roasted a day in advance.

kale-cranberries-sweet-potatoes
Photo by Greg DuPree
Kale With Roasted Cranberries and Sweet Potatoes 3.2 18 5 1
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 327.30 calories
    • Fat 25.08 g
    • Sat Fat 3.18 g
    • Cholesterol 0 mg
    • Sodium 827.63 mg
    • Protein 4.38 g
    • Carbohydrate 23.67 g
    • Sugar 7.89 g
    • Fiber 5.06 g
    • Iron 1.37 mg
    • Calcium 98.33 mg
The red berries are normally dished up in sweet foods because sugar balances their tartness. In this salad, the cranberries get tossed in just a smidgen of maple syrup to take off their mouth-puckering edge, but not all of their bitterness. The syrup also prevents the cranberries from bleeding their color into the sweet potatoes while the mixture is roasting. The resulting salad combines our favorite fall flavors and is hearty enough to eat as a light vegetarian meal. But it would also taste fantastic alongside a piece of seared meat, like pork tenderloin. The dressing can be made up to one week ahead of time, while the potatoes and cranberries can be roasted a day in advance.

Ingredients

  1. Check 12 ounces sweet potatoes, thinly sliced into half moons (about 3 cups)
  2. Check 1 cup fresh cranberries
  3. Check 1 tablespoon pure maple syrup
  4. Check 6 tablespoons olive oil, divided
  5. Check 2 tablespoons apple cider vinegar
  6. Check 2 teaspoons minced shallots
  7. Check 2 teaspoons whole-grain Dijon mustard
  8. Check teaspoons kosher salt
  9. Check 8 cups coarsely chopped kale
  10. Check ¼ cup toasted almonds, roughly chopped

Directions

  1. Preheat oven to 450°F. Toss together sweet potatoes, cranberries, syrup, and 2 tablespoons of the olive oil; spread in a single layer on a large rimmed baking sheet. Bake in preheated oven until browned and tender, about 5 minutes, stirring halfway through cooking. Cool.
  2. Whisk together vinegar, shallots, mustard, salt, and remaining ¼ cup olive oil. Pour vinaigrette over kale in a large bowl. Using your hands, massage kale until it begins to soften, about 1 minute. Add sweet potato mixture, and toss. Top with almonds.