Sweet potato salad is both impressive and crave-worthy! It's a bowl full of incredible flavors and textures made with kale, roasted sweet potatoes, avocados, pecans, feta, and cranberries, tossed in a homemade balsamic glaze. It all comes together so beautifully!
Preheat the oven to 425°F. Add the pecans to a baking sheet and bake for a few minutes, tossing every minute. Bake until toasted and fragrant.
Remove pecans from the pan. Then add the sweet potatoes to the pan. Drizzle with the remaining olive oil. Then sprinkle with salt and pepper. Toss until combined. Then bake for 20 minutes or until the edges are crispy, tossing half way through.
While the potatoes are cooking, add the kale to a bowl. Then add 1/2 Tablespoon of olive oil and lemon juice. Massage the kale with your hands for a minute or two or until it turns a deep green color. Let rest for 15 minutes.
Remove sweet potatoes from oven and allow to cool for a few minutes. Then add on top of the kale. Then add the cranberries and avocado. Sprinkle the pecans and cheese on top.
Drizzle with a little more olive oil and balsamic vinegar or balsamic glaze. You could also use a vinaigrette dressing if desired. Sprinkle flake sea salt on top of desired. Toss and serve.
Nuts: You can substitute the pecans for almonds, walnuts or pumpkin seeds. For a delicious addition, try using these candied pecans. Fruit: You can substitute the apple for pear or dried cranberries for pomegranate seeds.Greens: You could also substitute the kale for spinach or a spring mix. Dressing: I usually just add a drizzle of olive oil and balsamic vinegar. However you can use whichever dressing you prefer. This balsamic dressing or vinaigrette would be a great addition.