Kale and Sweet Potato Salad

Why You’ll Love This Recipe

• Hearty and filling: The roasted sweet potatoes provide a satisfying, sweet contrast to the savory kale, making it a filling and balanced dish.

• Packed with nutrients: Kale is rich in vitamins A, C, and K, while sweet potatoes are full of fiber and antioxidants, making this salad a powerhouse of nutrition.

• Simple ingredients: With just a few wholesome ingredients and an easy-to-make dressing, this salad comes together quickly but feels like a special treat.

• Versatile: You can customize the salad by adding nuts, seeds, or a protein source like chicken or chickpeas to suit your preferences.

Ingredients

• 1 large sweet potato, peeled and cut into cubes

• 1 tbsp olive oil

• Salt and pepper, to taste

• 4 cups kale, washed, dried, and torn into bite-sized pieces

• 1 tbsp olive oil (for massaging the kale)

• 1 tbsp lemon juice (for the kale)

• ¼ cup toasted pumpkin seeds or sunflower seeds (optional, for crunch)

• ¼ cup dried cranberries or raisins (optional, for sweetness)

For the dressing:

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the sweet potatoes:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Roast the sweet potatoes: Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, flipping halfway through for even cooking.

For the kale:

1. Massage the kale: While the sweet potatoes are roasting, place the torn kale into a large bowl. Drizzle the kale with 1 tbsp olive oil and 1 tbsp lemon juice. Use your hands to massage the kale for about 2-3 minutes, until the kale softens and becomes vibrant in color.

For the dressing:

1. Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), and salt and pepper. Taste and adjust the seasoning as needed.

Assembling the salad:

1. Combine the ingredients: Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, add the roasted sweet potatoes to the bowl with the massaged kale.

2. Toss the salad: Drizzle the dressing over the kale and sweet potatoes, then toss everything together gently until well coated.

3. Top with seeds and dried fruit (optional): Sprinkle the salad with toasted pumpkin seeds (or sunflower seeds) and dried cranberries or raisins for extra crunch and sweetness.

4. Serve: Serve immediately as a light meal or side dish. This salad can be enjoyed warm or chilled.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes (for the sweet potatoes)

• Total Time: 40 minutes

Variations

• Add protein: To make the salad more substantial, add grilled chicken, chickpeas, or roasted turkey.

• Other veggies: Roasted Brussels sprouts, beets, or red onion would be great additions to this salad.

• Cheese: Add crumbled feta cheese, goat cheese, or shaved parmesan for extra richness.

• Vegan option: Keep the salad vegan by ensuring the dressing uses maple syrup and skipping cheese.

Storage/Reheating

• Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. If storing, keep the dressing separate to prevent the salad from getting soggy.

• Freezing: Roasted sweet potatoes can be frozen for up to 3 months. To freeze, let the sweet potatoes cool completely and then store them in a freezer-safe container or bag.

• Reheating: If you want to reheat the salad, gently warm the sweet potatoes in the microwave or on the stove, and then toss them into the kale just before serving.

FAQs

Can I use other greens instead of kale?

Yes, you can use other hearty greens like Swiss chard, spinach, or arugula if you prefer. Kale is great for this salad because of its texture and ability to hold up well with the roasted sweet potatoes and dressing.

Can I make this salad ahead of time?

Yes, you can prep the salad components in advance. Roast the sweet potatoes and massage the kale a day ahead. Just store them separately, and toss everything together with the dressing when you’re ready to serve.

Can I use frozen sweet potatoes?

Frozen sweet potatoes will work, but they may release more moisture while roasting, which could affect the texture of the salad. If using frozen sweet potatoes, ensure they are fully thawed and patted dry before roasting.

How do I prevent the kale from being too bitter?

Massaging the kale with olive oil and lemon juice helps break down the tough fibers and reduces the bitterness. You can also balance out any bitterness with a slightly sweeter dressing.

How do I store the leftover dressing?

Store leftover dressing in an airtight container in the refrigerator for up to a week. Shake or stir before using.

Can I use another sweetener instead of honey or maple syrup?

Yes, you can substitute honey or maple syrup with agave nectar, stevia, or a sugar substitute of your choice. Adjust to taste depending on the sweetness you prefer.

Conclusion

This Kale and Sweet Potato Salad is a delicious, nutrient-dense dish that combines fresh, earthy greens with the sweetness of roasted sweet potatoes. The tangy dressing and crunchy toppings make it a flavorful and satisfying meal or side. Whether you’re preparing it for a casual weeknight dinner or a special gathering, this salad will add vibrant colors and a burst of flavors to your table. Enjoy it as is or customize it with your favorite add-ins!