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Roasted Sweet Potato Kale Salad with Avocado, Jammy Egg, Pumpkin Seeds, and Walnuts. A filling and nutritious dinner salad | TheRoastedRoot.net
Roasted Sweet Potato Kale Salad with Avocado
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Main Course
Keyword: gluten free, grain free, low-carb, paleo
Servings: 2 to 4 people
Author: Julia
Ingredients
  • 2 to 4 large eggs
  • 2 heads lacinato kale chopped
  • 1 large sweet potato chopped
  • 1 large avocado sliced
  • 1/3 cup raw walnuts
  • 1/4 cup raw pumpkin seeds
  • 1/3 cup feta cheese crumbles optional
Lemon Herb Dressing:
Instructions
  1. Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.

  2. When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.

  3. While potatoes are roasting, cook the eggs. Fill a small saucepan with water and bring to a full boil. Using a slotted spoon, carefully drop eggs into the boiling water. Cook 6 minutes, then immediately transfer to an ice bath. Allow eggs to chill in the ice bath at least 15 minutes before peeling.

  4. Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.

  5. Divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing (instructions below) and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and jammy eggs. Serve and enjoy!

Make Lemon Herb Dressing:
  1. Add all ingredients for the dressing to a small blender and blend until well-combined. Store any leftovers in a sealed container in the refrigerator.

Recipe Notes

*Replace parsley and/or mint with your favorite fresh herbs