Salads born of leftovers are the greatest. Salads born of Thanksgiving leftovers are next level. This Roasted Sweet Potato and Kale Salad with Cranberry Vinaigrette is super flavorful, super filling and totally worth a re-make!
Plus! It gave me a reason to re-create this ridiculously luscious cranberry vinaigrette that I had whipped up for the Thanksgiving Kale Salad. It’s packed with fresh cranberries and sweetened back up with a little orange juice. With the last few cranberries left in the bottom of the crisper, I squeezed out one more batch!
The salad is packed with roasted sweet potatoes, carrots and red onion. But what really makes it is the toasted almonds. They’re just so crunchy and delicious. Toasted almonds are truly underrated.
- 1/2 sweet potato
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon chipotle powder
- 1/8 teaspoon cumin
- 1/4 cup cranberries
- 1 tablespoon orange juice
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup vegetable oil
- 1/4 cup olive oil
- 4 leaves lacinato kale
- 1/2 romaine heart
- 1 carrot diced
- 2 tablespoons almonds toasted
- 2 tablespoons dried cranberries
- 2 thin slices red onion
Preheat the oven to 400ºF. Dice the sweet potato into small pieces and toss in the olive oil, garlic powder, chipotle powder, cumin, salt and pepper. Roast for 25 minutes, turning halfway through.
While potatoes are cooking, add the cranberries, orange juice, red wine vinegar, thyme, salt and pepper to a food processor. Pulse until cranberries are well chopped, then slowly drizzle in the vegetable and olive oils. Set aside.
In the still hot oven, toast the almonds until just brown (watch carefully—once they start to toast, they'll go to burnt in a heartbeat!)
Build your salad! Rip the kale and romaine into bite sized pieces and top with roasted sweet potatoes, toasted almonds, carrots, cranberries and red onion. Pour about 2-3 tablespoon of dressing on the salad and dig in!