Sweet Potato Beet Kale Salad with Candied Pecans
Need a healthy but incredibly delicious side dish for the holidays or your next dinner party? Check out this Roasted Sweet Potato Beet Kale Salad with Candied Pecans recipe! Bonus: it’s gluten-free, soy-free and dairy-free (unless you use the optional crumbled goat cheese).
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit (NOTE: you’re going to cook the bacon + roast the sweet potatoes + beets in the oven at the same time)
  2. Coat a sheet pan with 1 Tbsp olive oil; add the cubed sweet potatoes and beets and toss; top with a dash of salt and pepper. Roast together for 25-30 minutes.
  3. Put 3 pieces of bacon on a separate, small baking sheet (I like to put on top of a wire rack, but this isn’t necessary) and bake in the oven at the same time for 20-25 minutes, depending on the thickness of the bacon. Check on it — you want crispy, but not burnt, bacon.
  4. Heat 1 Tbsp of olive oil in a skillet, then sauté the kale for a 1-2 minutes; turn down the heat and add 2 Tbsp of water plus a dash of salt and pepper; cook several more minutes, until the kale is wilted; remove from the heat.
  5. When everything is done, combine the roasted and sauteed vegetables in a large serving bowl. You can chill and serve later … or serve warm. Either way, wait until you are ready to serve to add the 1 cup of candied pecans and the crumbled crispy bacon. If you’d like, you can add a drizzle of poppyseed dressing; if allergies or lactose-intolerance aren’t an issue, you can add a little crumbled goat cheese. Toss gently, serve and enjoy!
Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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