Kale & Roasted Sweet Potato Salad is a fresh and colorful dish that’s packed with flavor and texture. The tender, slightly crispy kale pairs beautifully with the naturally sweet and caramelized roasted sweet potatoes, creating a lovely balance. Add in a handful of crunchy nuts or seeds, some tangy dressing, and you have a salad that’s far from boring.
I love making this salad when I want something healthy but still satisfying. Roasting the sweet potatoes brings out their sweetness, and it makes the whole salad feel cozy and comforting. I usually massage the kale with a little olive oil and lemon juice to soften it up and make it easier to enjoy. It’s a simple trick that really makes a difference and adds a bright punch to the salad.
This salad works great as a side dish, but I often toss in some chickpeas or grilled chicken to turn it into a full meal. It’s a dish that travels well too, so I sometimes pack it for lunch, and the flavors only get better after a few hours. It’s one of those salads I find myself coming back to again and again because it’s flavorful, colorful, and makes me feel good inside.
Key Ingredients & Substitutions
Sweet Potato: The star here! Roasting sweet potatoes brings out their natural sweetness and adds a lovely caramelized touch. If you can’t find sweet potatoes, try butternut squash for a similar texture and flavor.
Kale: Use curly kale for that nice texture and earthiness. Make sure to massage it with oil and salt to soften it up. You can swap kale for spinach or baby chard if you prefer something milder and softer.
Feta Cheese: Adds a tangy, creamy pop to the salad. If you want a dairy-free option, try a sprinkle of nutritional yeast or omit it altogether.
Pepitas (Pumpkin Seeds): These bring crunch and a nutty flavor. Feel free to substitute with toasted sunflower seeds, chopped walnuts, or pecans.
Dressing: The combination of olive oil, apple cider vinegar or lemon juice, and Dijon mustard brings freshness and a slight tang. Honey or maple syrup balances it with a bit of sweetness. Adjust to your taste!
How Can I Make Kale Tender and Easy to Eat in This Salad?
Kale can be tough and bitter if not prepared well. The secret is massaging it:
- Place chopped kale in a large bowl.
- Add a pinch of salt and a small drizzle of olive oil.
- Use your hands to squeeze and massage the leaves for about 2-3 minutes. You’ll notice the kale darkening and softening.
- This step breaks down the tough fibers and reduces bitterness, making the kale much more enjoyable in salads.
After massaging, the kale is tender but still holds a little bite, perfect for pairing with the sweet roasted potatoes. Give it a try—you’ll see a big difference!
Equipment You’ll Need
- Baking sheet – I like it because it’s perfect for roasting the sweet potatoes evenly.
- Large mixing bowl – makes tossing all the salad ingredients simple and mess-free.
- Small bowl – handy for whisking the dressing together.
- Measuring spoons and cups – for accurate ingredient portions.
- Chef’s knife and cutting board – essential for chopping the sweet potatoes, kale, and other toppings.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or vegan cheese for different tangy flavors.
- Add roasted chickpeas or grilled chicken to make it more filling.
- Mix in other veggies like roasted red peppers, cherry tomatoes, or avocado for extra color and taste.
- Use balsamic vinegar instead of apple cider vinegar for a deeper sweetness and acidity.
Kale & Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil (for roasting)
- Salt and pepper, to taste
- 4 cups kale leaves, washed, dried, and chopped (stems removed)
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup pepitas (pumpkin seeds)
- 1 tablespoon fresh parsley, finely chopped (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- 1/4 teaspoon dried oregano or thyme (optional)
How Much Time Will You Need?
This salad takes about 35 minutes in total. It includes 10 minutes for chopping and prepping, 20-25 minutes roasting the sweet potatoes, and a few minutes to mix everything together. You can serve it right away or chill it for 20-30 minutes for even better flavors!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Spread the cubed sweet potatoes on a baking sheet lined with parchment paper or foil. Toss them with 1 tablespoon olive oil, salt, and pepper. Roast for about 20-25 minutes, stirring halfway, until tender and a little caramelized. Let them cool slightly.
2. Prepare and Massage the Kale:
While the sweet potatoes roast, put chopped kale in a big bowl. Add a pinch of salt and a drizzle of olive oil, then massage the leaves gently with your hands for 2-3 minutes. This softens the kale and brings out a more tender texture.
3. Make the Dressing:
Mix the olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, pepper, and herbs in a small bowl. Whisk everything together until smooth.
4. Assemble the Salad:
Add the roasted sweet potatoes, chopped red onion, crumbled feta, pepitas, and parsley (if using) to the massaged kale. Pour the dressing over the top. Toss gently to combine everything evenly.
5. Serve:
Taste the salad and adjust seasoning if needed. Enjoy it right away, or chill it for 20-30 minutes to let the flavors blend together beautifully.
Equipment You’ll Need
- Baking sheet
- Large mixing bowl
- Small bowl (for dressing)
- Measuring spoons and cups
- Chef’s knife and cutting board
Flavor Variations & Add-Ins
- Swap feta for goat cheese or vegan cheese for a different tang.
- Add roasted chickpeas or grilled chicken for a heartier meal.
- Mix in roasted red peppers, cherry tomatoes, or avocado for extra color and flavor.
- Use balsamic vinegar instead of apple cider vinegar for a richer dressing.
Can I Use Frozen Sweet Potatoes?
Yes, you can! If using frozen sweet potato cubes, thaw them completely and pat dry before roasting to avoid excess moisture. This helps them roast up nicely and caramelize.
How Do I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to prevent the kale from getting soggy. Toss everything together just before serving.
Can I Make This Salad Vegan?
Absolutely! Simply omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for added texture and flavor.
Is It Better to Serve This Salad Warm or Cold?
Both work well! Serve it warm right after roasting for cozy comfort, or chill it for 20-30 minutes to let the flavors meld and enjoy it as a refreshing cold salad.