This recipe started as one of the healthiest salads I’ve ever made. It has alll the superfoods: kale, avocado, sweet potatoes, pepitas, eggs… And then I went and dressed it with aioli. (I had to exercise a supreme amount of self-restraint to save some potatoes and dressing for the actual salad.)
So, not a perfectly healthy salad, but then if it were perfectly healthy it wouldn’t be any fun. But the dressing doesn’t change the fact that it’s full of textbook superfoods and tons of healthy fats. These fats give the salad a flavor boost and help keep you feeling full for hours.
Massaging the kale helps tenderize it, and the sweet potatoes are that perfect balance between soft, firm and crispy. The toasted pepitas add a nice meaty texture to the dish, and the egg adds both color and a richness of flavor.
However, for me, the aioli dressing is the best part. It’s got a bit of a bite from the ginger and garlic, and the lemon adds a nice brightness. This salad calls for a ginger cider – this one from a Portland company is one of my favorites. Enjoy!
If you’re hungry for more roasted squash in salads, try my Butternut Squash Salad with goat cheese and pecans.
Sweet Potato Avocado Salad
Ingredients
For the salad
- 2 sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ⅔ cup pepitas
- 2 bunches kale (about 20 leaves altogether) destemmed and roughly chopped or torn
- 1 ½ avocados, peeled, pitted and sliced lengthwise
- 4 eggs (optional)
- 2 tablespoons white wine vinegar or other mild vinegar (optional)
For the dressing
- ½ cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 1 teaspoon ginger, minced or grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon water
- Pinch of sugar, about ¼ tablespoon
- Salt and white pepper to taste
Instructions
- Preheat oven to 400°F.
- In medium bowl, toss potatoes with oil and seasonings. Line two baking sheets with foil, and spread squash evenly over the two pans, ensuring potatoes aren’t crowded. Bake for 20-25 minutes, until fork-tender, stirring with a spatula halfway through. Let cool for 10 minutes.
- Meanwhile, heat cast-iron pan over medium. Spread pepitas evenly in pan and cook for about 5 minutes, until seeds are toasted. (They will pop like popcorn – don’t be alarmed!) Set aside to cool.
- Fill medium saucepan with vinegar and water until two-thirds full, then bring to a boil. Reduce heat to a bare simmer. One at a time, crack each egg into a measuring cup and carefully lower into pan. For jammy yolks, cook about 4 minutes. Remove eggs with a slotted spoon and set aside.
- Place kale in large salad bowl and massage with your hands for a minute or two to tenderize. (Seems silly, but it really works wonders!) Top with remaining salad ingredients.
- Whisk dressing ingredients in medium bowl, drizzle over salad and serve!