This Kale & Roasted Sweet Potato Salad is a bright and tasty mix that’s both hearty and fresh. You’ll find tender, roasted sweet potatoes with their natural sweetness, crisp kale that adds a nice bite, and a sprinkle of nuts or seeds for extra crunch. It’s the kind of salad that feels like a full meal, not just a side dish.
I love making this salad because it’s so easy to customize. Sometimes I toss in a bit of tangy goat cheese or a handful of dried cranberries for a little surprise in every bite. And I always make sure to massage the kale a bit with the dressing before adding the other ingredients—that step really makes the kale softer and easier to enjoy.
Whenever I serve this salad, it’s a hit, whether at a casual lunch or a dinner party. It’s filling enough to stand on its own but also pairs beautifully with grilled chicken or fish if you want to add some protein. Plus, the colors alone make the plate look inviting and cheerful, which always puts me in a good mood!
Key Ingredients & Substitutions
Sweet Potatoes: These bring natural sweetness and a creamy texture when roasted. If you don’t have sweet potatoes, butternut squash or carrots work well too.
Kale: Curly kale is ideal for this salad because it has a nice crunch and holds up well. You can swap for baby kale or even spinach if you want something milder and softer.
Nuts: Pine nuts or walnuts add crunch and depth. Try almonds, pecans, or sunflower seeds if you want a change or need a nut-free version.
Feta Cheese: Feta adds a salty, creamy layer. Goat cheese is a fair alternative, or skip the cheese for a fully vegan salad.
Dressing Ingredients: The dressing balances acidity and sweetness. Apple cider vinegar or lemon juice both work great. Honey can be replaced with maple syrup for a vegan option.
How Do You Soften Kale for a Better Salad Experience?
Kale’s texture can be tough, so massaging it makes a big difference. Here’s how I do it:
- Put chopped kale in a large bowl.
- Add a drizzle of olive oil and a pinch of salt.
- Use your hands to squeeze and rub the leaves for 2-3 minutes.
- The leaves will darken and become softer, making the salad easier to eat and more flavorful.
This simple step transforms the kale and helps the dressing coat the leaves better. Without it, the salad can feel a bit rough or bitter.
Equipment You’ll Need
- Oven and baking sheet – I use these to roast the sweet potatoes evenly and easily.
- Kitchen knife and cutting board – Handy for chopping the sweet potatoes, kale, and onion.
- Large mixing bowl – Perfect for massaging kale and tossing everything together.
- Whisk or small bowl – You’ll mix the dressing here for smooth, even flavor.
- Spoon or tongs – Great for tossing the salad without crushing the ingredients.
Flavor Variations & Add-Ins
- Use roasted chickpeas instead of nuts for extra crunch and plant-based protein.
- Add dried cranberries or chopped apples for a sweet tart flavor that pairs nicely with the sweet potatoes.
- Mix in grilled chicken or tofu if you want more protein in your salad.
- Sprinkle with fresh herbs like parsley, cilantro, or basil to brighten the flavor even more.
Kale & Roasted Sweet Potato Salad
Ingredients You’ll Need:
For The Roasted Sweet Potatoes:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme or rosemary (optional)
- Salt and black pepper, to taste
For The Salad:
- 6 cups curly kale, washed, stems removed, and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup toasted pine nuts or walnuts
- 1/3 cup crumbled feta cheese
For The Dressing:
- 2 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
How Much Time Will You Need?
This salad takes about 10 minutes to prepare and 25-30 minutes to roast the sweet potatoes. You’ll spend a few extra minutes massaging the kale and mixing the dressing. Overall, plan for about 40 minutes from start to finish, including a little cool down time for the potatoes.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, dried herbs if using, and some salt and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they’re tender and lightly browned. Once done, let them cool slightly.
2. Prepare the Kale:
While the sweet potatoes roast, put the chopped kale in a large bowl. Drizzle lightly with olive oil and sprinkle with salt. Massage the kale with your hands for 2-3 minutes. This softens the leaves and makes them easier to enjoy.
3. Make the Dressing:
In a small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper until smooth.
4. Assemble the Salad:
Add the roasted sweet potatoes, chopped red onion, and toasted nuts to the massaged kale. Gently toss together. Drizzle the dressing over the salad and toss again to coat everything evenly. Finally, sprinkle the crumbled feta cheese on top.
5. Serve and Enjoy:
You can eat this salad right away or chill it in the fridge for about 30 minutes if you want the flavors to blend more. Either way, it’s delicious and fresh!
Can I Use Frozen Sweet Potatoes?
Yes! Just make sure to thaw and pat them dry before roasting to avoid sogginess. Roasting time might be a bit shorter, so keep an eye on them.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the kale from getting too soggy.
Can I Make This Salad Vegan?
Absolutely! Simply substitute the feta cheese with a plant-based cheese or omit it altogether. Use maple syrup instead of honey in the dressing.
Is There an Easy Way to Soften Tough Kale?
Yes, massaging the kale with a bit of olive oil and salt for a few minutes softens it and reduces bitterness, making it much more enjoyable to eat.