Roasted Sweet Potato and Baby Kale Salad

Name: Roasted Sweet Potato and Baby Kale Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 sweet potatoes (peeled and diced into 1/2 inch cubes); 2 tablespoons olive oil (for roasting); 2 tablespoon honey (for roasting); 1 teaspoon harissa paste; salt and pepper (to taste); 7 oz mixed baby lettuces (such as baby kale, spinach, and chard); 1/2 cup roasted pepitas; 1 cup crumbled feta; 1 cup pomegranate seeds (from about 1 pomegranate); 1/4 cup lime juice (freshly squeezed); 1 tablespoon honey (for dressing); 1 teaspoon dijon mustard; 1/2 teaspoon salt (for dressing); freshly ground pepper (to taste); 1/2 cup olive oil (for dressing)

Roasted sweet potato cubes tossed with harissa and honey are combined with baby kale, feta, pepitas, and pomegranate seeds, then dressed with a lime-honey vinaigrette.

Glycemic Load: 21.5 (High)

687 calories per serving

Serves: 4

Prep: 10 minutes

Cook: 20 minutes

Original recipe: www.ourhappymess.com

About This Calculation

Roasted Sweet Potato and Baby Kale Salad has a high glycemic load of 21.5 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are sweet potato (GL 10.8), honey (GL 5.3), honey (GL 2.6). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.