Roasted Sweet Potato and Kale Salad with Trout, Grapes and Feta

This vibrant salad is a celebration of fall flavors, combining roasted sweet potatoes, fresh kale, sweet red grapes and crunchy cashews. Topped with tender rainbow trout and creamy feta cheese, every bite offers a delightful mix of textures and tastes. The homemade balsamic Dijon dressing ties everything together with a tangy, slightly sweet finish.

Perfect for a quick weeknight dinner or meal prep, this salad is packed with protein, healthy fats and fiber. It’s naturally gluten-free and can be made pescatarian-friendly. Ready in under 30 minutes, it’s a wholesome meal that doesn’t skimp on flavor.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Dice the sweet potato into ½-inch pieces. Remove and discard any large stems from the kale, then chop the leaves into bite-size pieces. Roughly chop the cashews. Halve the red grapes.
2. On a baking sheet, toss the diced sweet potato with a drizzle of cooking oil, half of the fry seasoning, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. While the sweet potato roasts, pat the rainbow trout dry with paper towels. Season all over with the remaining fry seasoning, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the trout and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
4. Place the chopped kale in a large bowl. Drizzle with a little olive oil and lightly season with salt. Using your hands, massage the kale until the leaves are dark green and tender, 1-2 minutes.
5. In a separate large bowl, whisk together the balsamic vinegar, Dijon mustard, 1 tablespoon olive oil, ½ teaspoon sugar, salt and pepper. (For 4 servings, use 2 tablespoons olive oil and 1 teaspoon sugar.)
6. Slice the cooked trout crosswise into pieces. To the bowl with the dressing, add the massaged kale, chopped cashews, halved grapes, roasted sweet potato and feta cheese. Toss until evenly coated. Divide the salad between bowls and top with the sliced trout. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of trout?

Yes, salmon or tilapia work well as substitutes. Adjust cooking time as needed.

How should I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your fry seasoning and mustard are certified gluten-free if needed.