Roasted Sweet Potato, Kale & Orzo Salad (Hearty, Colorful, and Meal-Prep Friendly)
Cozy roasted sweet potato, kale & orzo salad with chickpeas and maple mustard dressing — perfect for filling and balanced weekday lunches or a holiday side!
Equipment
- 1 Large Bowl
- 1 Large Spoon
- 1 Baking Tray (to roast sweet potatoes)
- 1 Medium Pot (to cook orzo)
- 1 Whisk (for dressing)
- 1 Small Bowl (for dressing)
Ingredients
For the Salad:
- 2 medium sweet potatoes (peeled and cubed)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 cup uncooked orzo (I use a wheat version)
- 1 cup kale (ribs and stems removed)
- 1 cup crumbled feta (from a block - so much better!)
- 1/2 cup dried cranberries
- 1/4 cup red onion (diced)
- Optional: toasted pumpkin seeds or pomegranate seeds for garnish
For the Dressing:
- 1/2 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- salt + fresh cracked black pepper to taste
Instructions
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss peeled and cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until tender and caramelized.
- Cook the orzo: Prepare orzo according to package instructions. Drain and set aside.
- Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- If using fresh kale: Add it to your large mixing bowl and massage with 1-2 tsp of the dressing to help soften it. If using frozen kale, thaw and pat dry with paper towel to remove excess liquid and skip massaging.
- Assemble the salad: Add roasted sweet potatoes, chickpeas, orzo, feta, red onion, and dried cranberries to the kale in large bowl. Pour dressing over the top and toss gently. Garnish with pumpkin seeds or pomegranate seeds if desired. Serve warm or chill for a meal-prep-ready lunch.
Notes
🍴 Servings & Nutrition
Servings: 4–6 (makes a large, satisfying bowl perfect for meal prep)Calories per serving: 380
Protein: 12g | Carbs: 50g | Fat: 14g | Fiber: 8g
Amy’s Pro Tips:
- The best feta comes from the block: Crumble your own from a block — it’s creamier, saltier, and so much better than pre-crumbled.
- Meal prep magic: Keeps beautifully in the fridge for up to 4 days. Dressing can be added later if you want the kale extra fresh.
- Holiday-ready: Double the batch for a colorful holiday side — the sweet potatoes and cranberries make it festive.
- Mix it up: Try shaved Brussels sprouts, roasted butternut squash, or pomegranate seeds to switch flavors and colors.