Coconut Free Dill-Yogurt Roasted Sweet Potato and Kale Salad
Total time45 min
Prep time15 min
Cook time30 min
4.9(5)
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Learn more →Ingredients
4 servings
For the roasted sweet potatoes
- 2 medium sweet potatoes (about 1.5 lb), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ¼ tsp salt
For the salad
- 1 bunch curly kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
- 1 tsp olive oil
- ¼ tsp salt
For the dill-yogurt dressing
- ½ cup plain low-fat yogurt
- 2 tbsp fresh dill, finely chopped
- 1 tsp white wine vinegar
- ½ tsp ground ginger
- ¼ tsp salt
For serving
- ¼ cup roasted pumpkin seeds (pepitas) (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Spread the sweet potato cubes on the prepared baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 1/4 tsp salt, then toss to coat evenly in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
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