Introduction
Looking for a nutrient-packed salad that’s both satisfying and delicious? This Kale and Sweet Potato Salad is my go-to recipe when I want something hearty yet healthy. The combination of tender roasted sweet potatoes and crisp kale creates a perfect balance of textures, while a zesty homemade dressing ties everything together beautifully. What I love most about this recipe is how it works both as a main dish or a side, and it’s equally delicious served warm or cold.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 large bunch fresh kale, stems removed and chopped
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 red onion, thinly sliced
- 1/3 cup dried cranberries
- 2 tablespoons olive oil (for roasting)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
For the Dressing:
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the potatoes roast, massage the chopped kale with a tiny bit of olive oil and a pinch of salt for about 1 minute to soften it.
- Toast pepitas in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the massaged kale, roasted sweet potatoes, sliced red onion, toasted pepitas, and dried cranberries.
- Pour the dressing over the salad and toss well to combine.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 as a side dish, 2-3 as a main course
Recipe Notes
- Make sure your sweet potato cubes are roughly the same size for even cooking
- Don’t skip massaging the kale – this step helps break down the tough fibers and makes it more enjoyable to eat
- The salad can be made ahead and stored in the refrigerator for up to 2 days
- For a vegan version, replace honey with maple syrup in the dressing
- Feel free to add crumbled feta or goat cheese for extra flavor
- To make this a complete meal, add chickpeas or grilled chicken
- The sweet potatoes can be roasted ahead of time and served either warm or at room temperature
Kale and Sweet Potato Salad
A nutrient-packed salad that's both satisfying and delicious. The combination of tender roasted sweet potatoes and crisp kale creates a perfect balance of textures, while a zesty homemade dressing ties everything together beautifully.
Ingredients
- 2 medium sweet potatoes cubed
- 1 large bunch fresh kale stems removed and chopped
- 1/2 cup pepitas pumpkin seeds
- 1/2 red onion thinly sliced
- 1/3 cup dried cranberries
- 2 tablespoons olive oil for roasting
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the potatoes roast, massage the chopped kale with a tiny bit of olive oil and a pinch of salt for about 1 minute to soften it.
- Toast pepitas in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the massaged kale, roasted sweet potatoes, sliced red onion, toasted pepitas, and dried cranberries.
- Pour the dressing over the salad and toss well to combine.
