This Kale & Roasted Sweet Potato Salad is a bright, fresh, and satisfying dish that brings together the earthiness of kale with sweet, tender roasted sweet potatoes. The contrast between the crisp, leafy greens and the warm, caramelized chunks of sweet potato makes every bite a little celebration of textures and flavors. It’s simple but feels special, perfect for a light lunch or a healthy side dish.
I love how easy it is to toss this salad together, and it feels like a whole meal with just a few ingredients. I usually add a handful of toasted nuts or seeds for some crunch, and a little tangy dressing to balance the sweetness. The best part? You can make the sweet potatoes ahead of time, so the salad comes together in no time when you’re ready to eat.
If you’re looking to make your greens exciting, this salad is a great way to do it. I often take it to potlucks or pack it for work lunches because it holds up well and tastes even better the next day. Plus, it’s colorful and inviting, which is always a win in my book.
Key Ingredients & Substitutions
Sweet potatoes: These add natural sweetness and a soft texture when roasted. If you can’t find sweet potatoes, try butternut squash or regular potatoes for a different but tasty twist.
Kale: It’s hearty and full of nutrients but a bit tough raw. If you’re not a kale fan, baby spinach or arugula are great alternatives that give a softer bite.
Dried cranberries: They bring a chewy, tart note that brightens the salad. If you want less sweetness, swap in raisins, chopped apples, or pomegranate seeds.
Pumpkin seeds and hazelnuts: These are for crunch and a nutty flavor. Feel free to use walnuts, pecans, or sunflower seeds depending on your preference or what you have on hand.
Feta cheese: Adds a creamy, salty contrast that balances the sweet potatoes. For dairy-free options, try vegan cheese, or simply omit it and add more nuts for richness.
How Can You Soften Kale Without Losing Its Nutrients?
Massaging kale is a simple step that makes it easier to eat and digest without cooking away nutrients. Here’s how:
- Place chopped kale in a large bowl.
- Drizzle a little olive oil and a pinch of salt over the leaves.
- Rub and squeeze the kale gently with your hands for 2-3 minutes.
- You’ll notice the kale darkens and becomes softer and less bitter.
This step helps the kale blend beautifully with the other ingredients and improves its flavor. Plus, massaged kale holds the dressing well, making each bite tasty.
Equipment You’ll Need
- Baking sheet – I use this to roast the sweet potatoes evenly and easily transfer them in and out of the oven.
- Large salad bowl – perfect for tossing the kale, roasted sweet potatoes, and other ingredients together.
- Whisk – helps you mix the dressing quickly and smoothly.
- Small bowl – for whisking together the dressing ingredients.
- Chef’s knife and cutting board – to dice sweet potatoes and chop the kale efficiently.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried apricots or fresh pomegranate seeds for a different tart-sweet taste.
- Add cooked quinoa or chickpeas to make it more filling and add plant-based protein.
- Use different nuts like walnuts or pecans, or add sliced almonds for extra crunch.
- For a tangy kick, swap apple cider vinegar for balsamic vinegar or add a teaspoon of Dijon mustard to the dressing.
Kale & Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 1 large sweet potato (about 1 lb), peeled and diced into 1-inch cubes
- 1 tablespoon olive oil (for roasting)
- Salt and black pepper, to taste
- 4 cups fresh kale, washed and chopped (stems removed)
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1/4 cup hazelnuts, toasted and roughly chopped
- 1/4 cup crumbled feta cheese
- 1 teaspoon hemp seeds (optional, for garnish)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare and chop the ingredients, 25-30 minutes to roast the sweet potatoes, and a few more minutes to mix and toss everything together. If you like, you can chill it for 10-15 minutes before serving to let the flavors blend nicely.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon olive oil, and sprinkle with salt and pepper. Spread them evenly on a baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until they’re tender and golden brown. Take them out and let them cool slightly.
2. Prepare the Kale:
While the sweet potatoes roast, chop the kale into bite-sized pieces and place it in a large bowl.
3. Make and Toss the Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey or maple syrup, minced garlic, salt, and pepper. Pour this dressing over the kale. Gently massage the leaves with your hands for 2-3 minutes until the kale softens and becomes slightly wilted.
4. Assemble the Salad:
Add the roasted sweet potato cubes, dried cranberries, toasted pumpkin seeds, and hazelnuts to the kale. Toss gently to combine everything evenly. Sprinkle crumbled feta cheese and hemp seeds (if using) on top.
5. Serve and Enjoy:
You can serve the salad right away or chill it for 10-15 minutes so the flavors meld together beautifully. This salad makes a fresh, colorful, and nutritious meal or side dish that’s both sweet and savory!
Can I Use Frozen Sweet Potatoes?
Yes, you can! Just make sure to thaw them completely and pat dry before roasting to avoid excess moisture. Adjust the roasting time slightly if needed, checking for tenderness.
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, and toss just before serving.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the sweet potatoes and prepare the kale and dressing ahead. Assemble the salad right before serving for the freshest taste and best texture.
What Can I Use Instead of Feta Cheese?
If you prefer dairy-free or vegan options, try crumbled tofu, nutritional yeast, or omit the cheese and add extra nuts or seeds for richness and texture.