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A sweet potato kale salad with a fork, ready to serve.

Sweet Potato Kale Salad with Lemon Molasses Dressing

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This Sweet Potato Kale Salad with Lemon Molasses Dressing is a colorful salad packed with nutrients. Easy to throw together for a satisfying meal!
Course Salad
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 244
Author Elizabeth

Ingredients

  • 1 Large Sweet Potato
  • ⅓ Cup Raw Pecans
  • 1 Head Kale
  • ½ Head Radicchio
  • Salt
  • Pepper

Lemon Molasses Dressing

  • 2 Tablespoons Molasses
  • 1 Tablespoon Tart Cherry Juice
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Clove Garlic
  • Salt

Instructions

  • Preheat the oven to 450.
  • Chop the sweet potato into bite-sized chunks. Bake for 25 minutes, stirring halfway through to brown multiple sides of the sweet potato.
  • During the last 5 minutes of baking, toast the pecans. Watch carefully so they don't burn.
  • Meanwhile, prepare the kale and radicchio. Tear the leaves of the kale off of the stems. You may want to further tear the kale into smaller pieces. Rinse the kale and then massage it for a minute or two. Slice the radicchio into thin strips.
  • Make the Lemon Molasses Dressing. Mince the garlic, then add it and all the other dressing ingredients to a small bowl. Stir until combined.
  • When the sweet potatoes are done, assemble the salad. Place the kale in a bowl, top with radicchio, pecans, and sweet potato chunks. Drizzle the Lemon Molasses Dressing on top. Season with salt and pepper, to taste. Enjoy!

Notes

This post was inspired by a recipe in America’s Test Kitchen’s The Complete Mediterranean Cookbook.

Nutrition

Calories: 244kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 101mg | Potassium: 935mg | Fiber: 7g | Sugar: 16g | Vitamin A: 20427IU | Vitamin C: 49mg | Calcium: 191mg | Iron: 3mg