This Roasted Sweet Potato Kale Salad is a colorful, tasty mix that’s both hearty and fresh. The roasted sweet potatoes bring a sweet, soft bite, while the kale adds a nice, chewy crunch. Tossed with a simple dressing, it’s a great way to enjoy some healthy greens with a little boost of flavor and texture.
I love making this salad when I want something that feels like a meal but still light and refreshing. The roasting makes the sweet potatoes soft and brings out their natural sweetness, which I think pairs wonderfully with the slight bitterness of the kale. If you’re like me, adding some toasted nuts or a sprinkle of cheese on top can take it to the next level.
My favorite way to enjoy this salad is as a side alongside grilled chicken or fish, but it also works great as a vegetarian lunch on its own. I find it’s even better the next day because the flavors have time to blend. It’s a simple, feel-good dish that you can easily make ahead and enjoy all week long.
Key Ingredients & Substitutions
Sweet Potatoes: These give sweetness and a soft texture after roasting. If you can’t find sweet potatoes, butternut squash or carrots work well as substitutes and roast similarly.
Kale: It’s hearty and slightly bitter, which pairs nicely with sweet potatoes. Tuscan kale or spinach can be substituted for a milder flavor and easier chewing.
Feta Cheese: Adds a creamy, salty touch. If you want dairy-free, try crumbled tofu or omit it altogether and add extra nuts for texture.
Hazelnuts: They bring crunch and nuttiness. You could swap these for toasted walnuts, pecans, or almonds, depending on what you have.
Dried Cranberries: A sweet-tart contrast that brightens the salad. Raisins, chopped dried cherries, or pomegranate seeds would also be tasty alternatives.
How Can You Soften Kale Without Losing Its Bite?
Kale is a bit tough and can be bitter if left raw. Massaging it helps make it tender and easier to eat while keeping some texture.
- After removing stems, roughly chop kale into bite-sized pieces.
- Drizzle with a little olive oil and a pinch of salt.
- Use your hands to squeeze and rub the leaves for 2-3 minutes until they darken and soften.
- This breaks down fibers and reduces bitterness, making the kale more pleasant in salads.
I find massaging kale really improves its texture and helps it soak up the dressing better. It’s a small step that makes a big difference!
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly with enough space to crisp up.
- Large mixing bowl – makes it easy to toss and massage the kale without making a mess.
- Small whisk or fork – helps you quickly blend the dressing ingredients smooth and well combined.
- Sharp knife and cutting board – for chopping sweet potatoes, kale, onions, and nuts safely and easily.
- Measuring spoons – to keep your spice and dressing amounts just right every time.
Flavor Variations & Add-Ins
- Swap hazelnuts with toasted pumpkin seeds for a different crunchy texture and nutty flavor.
- Add cooked quinoa or farro to turn this salad into a more filling meal with extra fiber and protein.
- Replace feta with goat cheese for a creamier, tangier taste that complements the sweet potatoes nicely.
- Mix in cooked chickpeas or grilled chicken strips to add protein and make it heartier for lunch or dinner.
How to Make Roasted Sweet Potato Kale Salad
Ingredients You’ll Need:
Main Salad Ingredients:
- 2 medium sweet potatoes, peeled and cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 6 cups kale leaves, stems removed and chopped
- 1/4 cup red onion, finely diced
- 1/4 cup dried cranberries
- 1/4 cup toasted hazelnuts, roughly chopped
- 1/4 cup crumbled feta cheese
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Time Needed
This recipe takes about 40 minutes total — 10 minutes of prep plus 25-30 minutes for roasting the sweet potatoes. You can enjoy it right away or chill it for about 30 minutes to let the flavors blend nicely.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). In a bowl, toss the sweet potato wedges with 1 tablespoon olive oil, smoked paprika, salt, and black pepper until coated evenly. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are tender and have a delicious caramelized color.
2. Prepare the Kale:
While sweet potatoes roast, put the chopped kale in a large bowl. Drizzle with a little olive oil and sprinkle with salt. Use your hands to massage the kale for 2-3 minutes—this softens the leaves and makes them easier to enjoy.
3. Make the Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well mixed.
4. Assemble the Salad:
Add the diced red onion, dried cranberries, toasted hazelnuts, and crumbled feta to the massaged kale. When the roasted sweet potatoes have cooled slightly, add them to the bowl as well. Pour the dressing over everything and gently toss to combine all the flavors.
5. Serve and Enjoy:
You can serve this salad straight away or pop it in the fridge for about 30 minutes to let the flavors meld. It’s perfect as a side dish or light meal and tastes great any time!
Can I Use Frozen Sweet Potatoes for This Salad?
Yes, you can use frozen sweet potato wedges, but be sure to thaw them completely and pat dry before roasting. This helps them roast evenly and get crispy instead of soggy.
How Can I Make This Salad Vegan?
Simply omit the feta cheese or replace it with a plant-based cheese alternative. You can also add extra nuts or seeds to boost the flavor and texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible and toss the salad just before serving to keep the kale fresh and crisp.
Can I Add Protein to This Salad?
Absolutely! Cooked chickpeas, grilled chicken, or quinoa are delicious ways to add protein and make the salad more filling as a main dish.
