Are you ready to elevate your salad game to a whole new level? The Kale and Sweet Potato Cobb Salad is not just a feast for the eyes; it’s a delightful combination of flavors and textures that will tantalize your taste buds. Packed with nutrient-rich ingredients, this vibrant salad is a perfect blend of crispy kale, roasted sweet potatoes, creamy avocado, and savory bacon, all topped with a sprinkle of blue cheese. Whether you’re looking for a satisfying lunch or a stunning side dish for dinner, this recipe is sure to impress. Dive into this colorful creation that’s as delicious as it is healthy—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 1 medium sweet potato, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup cooked bacon, crumbled
- 1/4 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Wash and peel the sweet potato. Cut into small, uniform 1/2-inch cubes to ensure even roasting.
- Toss sweet potato cubes with 1 tablespoon olive oil, sprinkle with salt and pepper. Spread evenly on the prepared baking sheet.
- Roast sweet potato cubes in the preheated oven for 25-30 minutes, turning once halfway through, until edges are golden and crispy.
- While sweet potatoes are roasting, wash and thoroughly dry the kale. Remove tough stems and chop into bite-sized pieces.
- Massage kale with remaining 1 tablespoon olive oil and a pinch of salt to soften the leaves and reduce bitterness.
- Cook bacon in a skillet until crisp. Drain on paper towels and crumble when cool.
- Halve the cherry tomatoes, thinly slice red onion, and slice avocado.
- Once sweet potatoes are done, remove from oven and let cool for 5 minutes.
- In a large salad bowl, layer massaged kale as the base. Top with roasted sweet potato cubes, cherry tomatoes, avocado slices, crumbled bacon, blue cheese, and red onion.
- Season with additional salt and pepper to taste. Serve immediately while sweet potatoes are still warm.
Tips
- Choose Fresh Ingredients: Opt for fresh, organic kale and sweet potatoes for the best flavor and texture. The quality of your ingredients can make a significant difference in the overall taste of the salad.
- Perfectly Roast Sweet Potatoes: Ensure your sweet potato cubes are uniform in size for even cooking. Don’t overcrowd the baking sheet; give them space to roast properly for that crispy edge!
- Massage the Kale: Take a moment to massage the kale with olive oil and a pinch of salt. This not only softens the leaves but also enhances their flavor, making your salad much more enjoyable.
- Customize Your Toppings: Feel free to get creative! Add your favorite toppings like nuts, seeds, or even grilled chicken to make the salad heartier and to suit your personal taste.
- Serve Warm: For the best experience, serve the salad while the sweet potatoes are still warm. This contrast of temperatures will elevate the dish and make every bite more satisfying.
- Meal Prep: If you're short on time, roast the sweet potatoes and cook the bacon ahead of time. Store them separately in the fridge, and you can quickly assemble the salad when you're ready to eat.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 15g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 35mg
