This easy vegan salad is bursting with delicious roasted sweet potatoes, crunchy kale, candied walnuts, and a drool-worthy creamy almond dressing. Enjoy!
Preheat oven to 450 degrees.
In a medium sized bow, toss the diced sweet potatoes with the olive oil and herbs de Provence to coat.
Spread evenly onto a greased baking sheet and roast for approximately 20 minutes. Flip, and roast for 15 minutes more for a total of 30-45 minutes.
Once they are "done" increase the heat to 475 degrees and roast for an additional 5-10 minutes or until browned and slightly crispy.
Remove from the oven and allow to cool on a separate plate.
Carefully remove the stems from the kale and chop into bite-sized pieces. Set aside.
Melt the butter in a sauté pan on medium-low. Add the walnut and vegan sugar.
Stir the walnuts constantly for approximately 5 minutes. Once the sugar and butter mixture is evenly coating the walnuts carefully transfer them to a baking sheet lined with wax paper (or foil). Allow to cool.
Toss all ingredients together just before serving and either drizzle the dressing on top or toss it with the salad. Drizzle with additional dressing and enjoy!
Puree all ingredients in a food processor. Do a taste test, adjust the flavors to your liking and drizzle on the salad. Refrigerate any leftover dressing for up to 24 hours.
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We tested a few varieties of maple syrup and fell in love with the flavor of this certified pure Vermont maple syrup.
Our favorite almond butter for this recipe was this bare version from Barney's. With no added salt or sugar it's the absolute best choice for all your baking and cooking needs!