Roasted Sweet Potato Salad with Candied Walnuts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato and shredded kale salad topped with candied walnuts and creamy almond dressing with orange. Sweet, nutty, and satisfying. A filling vegetarian main or substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 sweet potatoes, diced
- 1/2 tablespoon olive oil
- 1/2 tablespoon gravy herbs (rosemary, sage, thyme, nutmeg, salt, pepper)
- salt to taste
- 4 cups chopped kale
- 1 cup walnuts
- 1 tablespoon butter (replace with coconut oil if vegan)
- 3 tablespoons white sugar
- 3 tablespoons almond butter
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons water
- 1 tablespoon stoneground mustard
- ½ tablespoon raw honey or maple syrup
- ¼ teaspoon salt, more to taste
- ½ teaspoon minced garlic
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 451mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 535mg
- Calcium
- 138mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.