Servings: 4 Servings
Roasted Sweet Potato Pesto Salad
Pesto sauce makes for an incredibly delicious salad dressing tying this nutritious roasted sweet potato salad together
Ingredients
- 2 cups sweet potato chopped (1/2 of a large sweet potato)
- 2 teaspoons grapeseed or olive oil
- Salt and pepper
- 1 avocado diced
- 3 stalk green onion chopped
- 6 cups baby kale*
- 1/4 cup to 1/3 cup pesto sauce to taste
- 1 Tbsp lemon juice or cider vinegar to taste, optional
Instructions
- Preheat the oven to 375 degrees.
- Chop the sweet potato into ½” pieces. Coat the sweet potato in a couple teaspoons of oil, shake some salt and pepper over them and bake in the oven for 30 minutes, stirring a couple of times part-way through.
- Once the sweet potato is soft, remove from the oven and allow to cool slightly.
- In a large salad bowl, toss the baby kale (or spinach or spring green mix) in a couple of tablespoons of store-bough or homemade pesto sauce. Continue adding pesto sauce to your personal taste and drizzle with lemon juice or cider vinegar to taste.
- Add the diced avocado, green onion and roasted sweet potato and toss together. I like serving this salad slightly warm by adding the roasted sweet potato when it’s still warm. You’d prefer, allow sweet potato to cool all the way before adding it to the salad.
Notes
*You can also use spinach or spring green mix. ** I used my recipe for homemade kale and basil pesto sauce. You can find the recipe here
Nutrition
Serving: 1Serving (of 4), Calories: 310kcal, Carbohydrates: 31g, Protein: 8g, Fat: 18g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Fiber: 8g, Sugar: 9g