Name: Roasted Sweet Potato and Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil (for roasting); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder or 1 clove minced garlic; 1 bunch kale (curly or lacinato), stems removed and chopped; 1 tsp olive oil (for massaging kale); 1/4 cup red onion or shallots, thinly sliced (optional); 1/4 cup chopped nuts (pecans, walnuts, or almonds); 1/4 cup dried cranberries or raisins (optional); 1/4 cup crumbled feta or goat cheese (optional); 2 tbsp lemon juice or apple cider vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; 3 tbsp olive oil; Salt and pepper to taste

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Why You’ll Love This Recipe

This salad is a wholesome and delicious way to enjoy seasonal vegetables. It’s packed with fiber, vitamins, and plant-based nutrients, making it both filling and energizing. The roasted sweet potatoes add warmth and sweetness, while the kale provides a sturdy, leafy base that doesn’t wilt easily. It’s easy to customize with your favorite mix-ins and works beautifully as a make-ahead dish for meal prep or gatherings.

Ingredients

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

Sweet potatoes
Kale (curly or lacinato)
Olive oil
Salt
Black pepper
Garlic powder or minced garlic
Red onion or shallots (optional)
Lemon juice or apple cider vinegar
Dijon mustard
Maple syrup or honey
Chopped nuts (like pecans, walnuts, or almonds)
Dried cranberries or raisins (optional)
Feta cheese or goat cheese (optional)

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes. Toss with olive oil, salt, pepper, and garlic powder. Spread on the baking sheet.
Roast for 25–30 minutes, turning halfway, until tender and golden brown. Let cool slightly.
While the sweet potatoes roast, prepare the kale. Wash, remove the stems, and chop into bite-sized pieces.
In a large bowl, massage the kale with a small drizzle of olive oil and a pinch of salt for 1–2 minutes until tender.
In a small bowl or jar, whisk together lemon juice (or vinegar), Dijon mustard, maple syrup (or honey), olive oil, salt, and pepper to make the dressing.
Add the roasted sweet potatoes to the kale, along with any desired mix-ins like onions, cranberries, nuts, and cheese.
Pour the dressing over the salad and toss gently to combine.
Serve warm or at room temperature.

Servings and timing

This recipe yields 4 servings as a main dish or 6 as a side.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

Grain Bowl Version: Add cooked quinoa, farro, or brown rice for extra bulk.
Protein-Packed: Top with grilled chicken, chickpeas, or a poached egg for a more filling meal.
Spicy Kick: Add red pepper flakes or a splash of hot sauce to the dressing.
Fruit-Forward: Include sliced apples or pears for extra sweetness and crunch.
Creamy Dressing Option: Swap the vinaigrette for a tahini or yogurt-based dressing.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
Because kale is hearty, it holds up well even after being dressed.
To enjoy warm, reheat the sweet potatoes separately and toss with the chilled kale and dressing just before serving.
Avoid freezing, as the texture of the vegetables and greens will be affected.

FAQs

Can I use pre-cut kale for this salad?

Yes, pre-cut kale works fine. Just be sure to remove any tough stems and massage the leaves for the best texture.

Do I have to peel the sweet potatoes?

Peeling is optional. The skin becomes tender when roasted and adds extra fiber.

Can I make this salad ahead of time?

Yes, it holds up well. Store the dressing separately and toss before serving for the freshest taste.

What nuts go best in this salad?

Pecans, walnuts, or almonds all pair well with the sweet and savory elements of this dish.

Can I serve this salad cold?

Absolutely. It’s delicious warm, at room temperature, or chilled.

Is this recipe vegan?

It can be. Just skip the cheese or use a plant-based alternative.

Can I use spinach or another green instead of kale?

Yes, but if using softer greens like spinach, add them just before serving to avoid wilting.

What type of sweet potatoes should I use?

Any variety will work, but orange-fleshed sweet potatoes are traditional and provide a lovely contrast of color.

How do I massage kale, and why is it necessary?

Massage kale by rubbing it with a bit of oil or lemon juice for 1–2 minutes. This softens the texture and reduces bitterness.

Can I double this recipe for a crowd?

Yes, this recipe is easy to scale up and makes a great dish for potlucks or large gatherings.

Conclusion

Roasted sweet potato and kale salad is a nourishing, colorful dish that brings together wholesome ingredients with bold flavor and satisfying texture. Whether you’re looking for a healthy side, a light lunch, or a vegetarian main, this salad offers the perfect balance of sweet, savory, and tangy in every bite. Once you try it, it’s sure to become a staple in your meal rotation.