Kale Sweet Potato Salad

Why You’ll Love This Recipe

You’ll love this Kale Sweet Potato Salad because it’s incredibly satisfying while being both nutritious and delicious. The roasted sweet potatoes bring a comforting sweetness, and when paired with the earthy kale, they create a filling salad that’s perfect for lunch or dinner. The tangy dressing and added toppings elevate the flavor even more, making each bite burst with freshness. Not only is this salad tasty, but it’s also packed with fiber, vitamins, and antioxidants, making it a great choice for a healthy meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced

• 4 cups kale, stems removed and chopped

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1/4 cup red onion, thinly sliced (optional)

• 1/4 cup toasted pecans or walnuts (optional)

• 1/4 cup crumbled feta cheese or goat cheese (optional)

For the dressing:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and pepper to taste

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

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss the diced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them in an even layer on the prepared baking sheet.

3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly browned, flipping halfway through.

4. While the sweet potatoes are roasting, massage the chopped kale with a little olive oil and a pinch of salt to soften the leaves.

5. In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

6. Once the sweet potatoes are done, let them cool slightly. Then, combine the roasted sweet potatoes, kale, red onion (if using), and any optional toppings (nuts and cheese) in a large bowl.

7. Drizzle the dressing over the salad and toss gently to combine.

8. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add protein: For a more filling meal, add grilled chicken, chickpeas, or quinoa.

• Make it vegan: Omit the cheese and use maple syrup in the dressing instead of honey.

• Try other veggies: Swap the sweet potatoes for roasted carrots or beets for a different flavor profile.

• Use different nuts: If you don’t have pecans or walnuts, almonds or sunflower seeds also work well as a crunchy topping.

Storage/Reheating

This salad is best served fresh, but if you have leftovers:

• Store the salad in an airtight container in the refrigerator for up to 2 days. However, the kale will become softer as it sits, so it’s best eaten within the first day for optimal texture.

• Keep the dressing separate to avoid sogginess. Store the dressing in a separate container for up to 3 days.

• This salad is not ideal for reheating, as it’s best enjoyed at room temperature or chilled.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted sweet potatoes and dressing ahead of time, and then assemble the salad just before serving to maintain freshness.

What can I use instead of kale?

If you don’t like kale, you can substitute it with spinach, arugula, or mixed greens. However, kale holds up better to the roasted sweet potatoes and dressing.

Can I use canned sweet potatoes?

Fresh sweet potatoes are preferred for this recipe because they have a firmer texture when roasted. Canned sweet potatoes may be too soft and watery for the salad.

How do I make this salad gluten-free?

This recipe is naturally gluten-free, so no modifications are necessary.

Can I substitute the honey in the dressing?

Yes, you can substitute honey with maple syrup or agave nectar to make it vegan or if you prefer a different sweetener.

How can I make the kale softer?

Massage the kale with a little olive oil and salt before assembling the salad. This helps break down the fibers and makes it easier to eat.

Can I use other types of cheese in this salad?

Yes, you can substitute feta or goat cheese with parmesan, blue cheese, or even a dairy-free cheese if preferred.

Is this salad suitable for meal prep?

Yes, this salad works well for meal prep. Store the ingredients (without dressing) in separate airtight containers for up to 2 days.

What can I use instead of balsamic vinegar?

If you don’t have balsamic vinegar, you can use apple cider vinegar or red wine vinegar for a slightly different taste.

How long will the roasted sweet potatoes stay fresh in the fridge?

Roasted sweet potatoes can be stored in the fridge for up to 3 days in an airtight container.

Conclusion

The Kale Sweet Potato Salad is a wholesome and satisfying dish that brings together sweet and savory elements in a nutrient-packed combination. It’s easy to make, versatile, and perfect for any occasion. Whether enjoyed as a standalone meal or served as a side, this salad is sure to be a hit. With simple ingredients and plenty of room for customization, you can easily make it your own and enjoy it throughout the year.

Kale Sweet Potato Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kale Sweet Potato Salad is a hearty and nutritious dish featuring roasted sweet potatoes, tender kale, and a tangy dressing, with optional toppings like nuts and cheese, creating a satisfying balance of flavors and textures.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course, Side Salad
• Method: Roasting, Tossing
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 2 medium sweet potatoes, peeled and diced
   
   4 cups kale, stems removed and chopped
   
   1 tablespoon olive oil
   
   Salt and pepper to taste
   
   1/4 cup red onion, thinly sliced (optional)
   
   1/4 cup toasted pecans or walnuts (optional)
   
   1/4 cup crumbled feta cheese or goat cheese (optional)
   
   2 tablespoons olive oil (for dressing)
   
   1 tablespoon balsamic vinegar (for dressing)
   
   1 teaspoon Dijon mustard (for dressing)
   
   1 teaspoon honey (for dressing)
   
   Salt and pepper to taste (for dressing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

1. Toss the diced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly browned.
3. While the sweet potatoes roast, massage the chopped kale with a little olive oil and a pinch of salt to soften the leaves.
4. In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. Once the sweet potatoes are done, let them cool slightly. In a large bowl, combine the roasted sweet potatoes, kale, red onion (if using), and any optional toppings (nuts and cheese).
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy!

Notes

1. For a vegan version, omit the cheese and use maple syrup in the dressing instead of honey.
2. If you don’t have pecans or walnuts, almonds or sunflower seeds work well as a crunchy topping.
3. This salad can be made ahead by prepping the sweet potatoes and dressing in advance and assembling just before serving.
4. To make the kale softer, massage it with a bit of olive oil and salt before assembling the salad.
5. Store leftover roasted sweet potatoes in an airtight container for up to 3 days in the fridge.

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 10g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 15mg