Roasted Sweet Potato Beet Kale Salad with Candied Pecans: A Vibrant & Healthy Holiday Side Dish
Searching for a show-stopping side dish that’s both incredibly delicious and packed with wholesome goodness? Look no further than this exquisite Roasted Sweet Potato Beet Kale Salad with Candied Pecans. Perfect for the holidays, your next dinner party, or even a sophisticated weeknight meal, this recipe promises to impress with its vibrant colors and harmonious blend of flavors and textures. As an added bonus, it’s naturally gluten-free, soy-free, and dairy-free, making it an excellent choice for a variety of dietary needs (just skip the optional goat cheese!).
This salad isn’t just visually stunning; it’s quickly become a new obsession for holiday meals and celebratory gatherings. Whether served warm from the oven or chilled, its unique profile of earthy beets, sweet potatoes, tender kale, and crunchy candied pecans makes it an impressive and memorable addition to any table. The rich, jewel-toned hues of the roasted vegetables alone are enough to capture attention, promising a culinary experience that’s as delightful to the eyes as it is to the palate.
Why This Salad is a Must-Try
This salad goes beyond mere aesthetics, offering a symphony of flavors and textures that truly elevate it. The natural sweetness of roasted sweet potatoes beautifully complements the earthy notes of beets. When combined with slightly wilted, nutrient-rich kale, crunchy candied pecans, and savory crispy bacon, you get a side dish that’s wonderfully complex yet surprisingly simple to prepare. It’s a fantastic way to incorporate more vegetables into your diet, providing a generous boost of antioxidants, essential vitamins, and fiber.
Serving this dish is effortless, whether you prefer it fresh out of the oven for a comforting touch or as a chilled salad for a refreshing contrast. Its versatility makes it suitable for diverse occasions, from an elegant holiday feast to a casual barbecue. The combination of sweet, savory, and slightly tangy elements, along with the delightful textural play between soft vegetables and crisp components, ensures every bite is an exciting culinary adventure. It’s truly a celebration of wholesome ingredients coming together in perfect harmony.
The Beauty of Roasted Vegetables
The roasting process is key to unlocking the incredible depth of flavor in sweet potatoes and beets. High heat caramelizes their natural sugars, intensifying their sweetness and creating tender interiors with slightly crisp edges. This simple technique transforms ordinary root vegetables into something truly extraordinary.
Pairing these beautifully roasted vegetables with gently wilted kale adds a touch of freshness and a mild bitterness that balances the sweetness. The candied pecans bring a delightful crunch and a hint of butterscotch-like flavor, while crispy bacon introduces a salty, smoky element that truly rounds out the dish. This combination creates a bright, beautiful side that is packed with essential nutrients, making it a guilt-free pleasure.
Ingredients for Roasted Sweet Potato Beet Kale Salad with Candied Pecans
Crafting this vibrant salad requires a handful of fresh, high-quality ingredients. Each component plays a vital role in creating the unique flavor profile and satisfying texture. Here’s what you’ll need to gather:
- **Sweet Potatoes (with skin on), cubed:** Choose firm, blemish-free sweet potatoes. Keeping the skin on adds extra fiber and nutrients, as well as a rustic texture.
- **Beets (peeled), cubed:** Select fresh beets with deep, vibrant colors. Peeling them prevents any earthy bitterness and ensures a smoother texture.
- **Chopped Kale:** Opt for fresh, crisp kale leaves. Both curly and Lacinato (dinosaur) kale work wonderfully.
- **Candied Pecans:** These add a crucial sweet crunch. You can buy them pre-made or easily make your own for an even fresher taste.
- **Crispy Bacon:** The savory, smoky notes of bacon provide a delicious contrast to the sweet vegetables and pecans.
- **Olive Oil:** Essential for roasting the vegetables and sautéing the kale, helping them achieve perfect tenderness and flavor.
- **Salt and Pepper:** Basic seasonings to enhance the natural flavors of all ingredients.
- **Crumbled Goat Cheese (optional):** For those who enjoy dairy, goat cheese adds a creamy, tangy element that pairs beautifully with the sweet and earthy tones.
- **Poppyseed Dressing (optional):** A light drizzle of this dressing can add an extra layer of sweetness and a delicate nutty flavor.
- **Water:** Used to help wilt the kale to a tender consistency.
How to Make This Sweet Potato Beet Kale Salad
Preparing this salad is straightforward, involving a few simple steps that maximize flavor and texture. Follow these instructions for a perfect result:
- **Prepare the Oven:** Preheat your oven to a robust 425 degrees Fahrenheit (220 degrees Celsius). This higher temperature is ideal for roasting vegetables, ensuring they caramelize beautifully and cook through evenly. You’ll be cooking both the bacon and the vegetables simultaneously to save time.
- **Roast Sweet Potatoes and Beets:** On a large baking sheet, spread your cubed sweet potatoes and peeled, cubed beets. Drizzle them generously with about 1 tablespoon of olive oil, then toss to ensure every piece is lightly coated. Season with a dash of salt and pepper. Roast them in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. You could honestly stop here and have a delicious side dish, but continuing on will create a truly unforgettable experience!
- **Cook the Bacon:** While the vegetables are roasting, place your bacon slices on a separate baking sheet. For best results and crispier bacon, consider placing them on a wire rack set over the baking sheet, allowing fat to drip away. Bake for 20-25 minutes, or until perfectly crispy. Cooking time will vary depending on the thickness of your bacon, so keep an eye on it to prevent burning.
4. **Sauté the Kale:** In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale leaves and sauté for 1-2 minutes until they start to soften. Reduce the heat to low, add 2 tablespoons of water, and another dash of salt and pepper. Cover the skillet and allow the kale to steam for a few more minutes, until it’s beautifully wilted and tender. Remove from heat.
5. **Assemble the Salad:** Once all components are cooked and slightly cooled (or ready to be served warm), combine the roasted sweet potatoes, beets, and sautéed kale in a large serving bowl. Now, it’s time to add the star crunch: 1 cup of candied pecans. You can easily purchase these from a store, or, for an extra special touch, make your own using my delicious Candied Pecans recipe.
6. **Final Touches and Serving:** Gently toss all the ingredients together to combine. If you don’t have a cow’s milk allergy or lactose intolerance, a sprinkle of crumbled goat cheese on top adds a creamy, tangy dimension. Alternatively, for a dairy-free option or just an extra layer of flavor, a light drizzle of poppyseed dressing works wonderfully. Serve immediately if warm, or chill for later enjoyment. The flavors meld beautifully either way!
Tips for Success & Variations
- **Perfectly Roasted Vegetables:** For optimal caramelization, ensure your sweet potatoes and beets are in a single layer on the baking sheet without overcrowding. Use two sheets if necessary. This allows them to roast rather than steam.
- **Crispy Bacon Every Time:** Baking bacon yields wonderfully even crispiness with less mess. If you don’t have a wire rack, blot excess fat from the sheet pan halfway through cooking for crispier results.
- **Kale Massage:** For a tenderer kale, especially if serving cold, you can “massage” the chopped kale leaves with a tiny bit of olive oil and a pinch of salt for a minute or two before sautéing. This breaks down the tough fibers.
- **Customizing Your Nuts:** While candied pecans are highlighted, feel free to experiment with other candied nuts like walnuts or almonds for a different flavor profile.
- **Add Protein:** To transform this side dish into a complete meal, consider adding grilled chicken, roasted chickpeas, or pan-seared tofu.
- **Alternative Dressings:** If poppyseed dressing isn’t your preference, a light balsamic vinaigrette or a lemon-tahini dressing would also complement these flavors beautifully.
Make-Ahead and Storage
This salad is perfect for meal prepping or preparing in advance for gatherings:
- **Roasting:** The sweet potatoes and beets can be roasted up to 2-3 days ahead of time and stored in an airtight container in the refrigerator.
- **Bacon:** Cook and crumble the bacon a day or two in advance. Store it separately in an airtight container at room temperature for maximum crispiness, or in the fridge.
- **Kale:** Sauté the kale a day in advance and store in the refrigerator.
- **Candied Pecans:** These can be made (or purchased) and stored in an airtight container at room temperature for up to a week.
When you’re ready to serve, simply combine all the prepped components. For best texture, add the candied pecans and crispy bacon just before serving to maintain their crunch. If serving warm, gently reheat the roasted vegetables and kale before tossing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the pecans and bacon may lose some of their crispness.
This Roasted Sweet Potato Beet Kale Salad with Candied Pecans is more than just a recipe; it’s an experience. It’s a testament to how simple, wholesome ingredients can come together to create something truly spectacular. Make it soon and share your thoughts! Your feedback always brightens my day.
Sweet Potato Beet Kale Salad with Candied Pecans
Kelly Kirkendoll
Pin Recipe
Ingredients
- 3 cups cubed sweet potatoes (with skin on)
- 2 cups cubed beets (peeled)
- 3 slices bacon
- 2 cups chopped kale leaves
- 2 Tbsp olive oil (one for roasting potatoes and beets; other for sautéing kale)
- 1 cup candied pecans (buy at store or use my recipe to make yourself)
- goat cheese crumbles OR poppyseed dressing (optional)
- salt and pepper
- 2 Tbsp water
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220°C). This optimal temperature will ensure your vegetables roast beautifully and the bacon crisps perfectly.
- On a large sheet pan, toss the cubed sweet potatoes (with skin on for extra nutrients and texture) and peeled, cubed beets with 1 tablespoon of olive oil. Season generously with salt and pepper. Spread them in a single layer to encourage caramelization, then roast for 25-30 minutes, or until tender and lightly browned.
- While the vegetables roast, arrange 3 slices of bacon on a separate, smaller baking sheet. For best results, place them on a wire rack over the sheet to allow fat to drain. Bake simultaneously with the vegetables for 20-25 minutes. Monitor the bacon closely as thickness varies; you want it crispy, not burnt.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped kale leaves and sauté for 1-2 minutes until they begin to soften. Reduce the heat to low, stir in 2 tablespoons of water and a dash of salt and pepper. Cover the skillet and continue to cook for several more minutes until the kale is nicely wilted. Remove from heat.
- Once all components are prepared, combine the roasted sweet potatoes, beets, and sautéed kale in a large serving bowl. This salad can be served warm, or chilled for later. Just before serving, add the 1 cup of candied pecans and the crumbled crispy bacon. For an extra touch, you may drizzle with poppyseed dressing, or if you don’t have dairy concerns, sprinkle with crumbled goat cheese. Toss everything gently to combine and enjoy your vibrant, flavorful salad!