Roasted Sweet Potato Kale Salad is a vibrant and fresh bowl packed with tender roasted sweet potatoes, crisp kale, and a delightful mix of crunchy toppings. The sweetness of the potatoes pairs so nicely with the slightly bitter kale, creating a balance that’s both simple and satisfying. It’s a colorful salad that feels hearty without being heavy.
I love making this salad because roasting the sweet potatoes brings out their natural sweetness, while massaging the kale makes it soft and easy to enjoy. I usually toss in some toasted nuts or seeds for extra crunch, and a drizzle of tangy dressing that brightens all the flavors. It’s one of those meals that feels healthy and filling at the same time.
This salad is perfect as a light lunch on its own, or served alongside grilled chicken or fish for dinner. It’s a great way to add more veggies to your day and always gets compliments when I bring it to potlucks or family meals. I find that letting the dressing sit for a bit before eating really helps the flavors come together, making every bite fresh and tasty.
Key Ingredients & Substitutions
Sweet Potatoes: These bring sweetness and a creamy texture once roasted. If you can’t find sweet potatoes, try using butternut squash or carrots for a similar effect.
Kale: I like curly kale because of its strong texture and flavor, but you can use baby kale or spinach for a milder taste. Massaging the kale helps soften it, making it easier to eat.
Smoked Paprika & Cumin: These spices add warmth and earthiness to the potatoes. If you don’t have smoked paprika, regular paprika or a pinch of chili powder works well too.
Dried Cranberries or Raisins: They offer a pop of sweetness and chewiness. If you want a nutty twist, chopped dried apricots or cherries also taste great in this salad.
Dressing Ingredients: Apple cider vinegar or lemon juice adds the needed tang to balance the sweet potatoes. If you prefer a milder tang, substitute lemon juice with white wine vinegar or rice vinegar.
How Do You Soften Kale to Make It More Enjoyable?
Kale can be tough and bitter if eaten raw. Massaging is a simple way to soften it and make it delicious.
- Start with chopped kale in a large bowl.
- Sprinkle a pinch of salt over the kale (optional, helps break down fibers).
- Use your hands to squeeze and rub the kale leaves for 2-3 minutes until they turn brighter green and feel softer.
- This step reduces bitterness and makes the leaves easier to chew in salads.
Massaged kale also absorbs dressing better, so your salad tastes fantastic with every bite. It’s a small step that really makes a big difference!
Equipment You’ll Need
- Baking sheet – perfect for roasting sweet potatoes evenly with plenty of space.
- Mixing bowls – one for tossing kale and another for mixing the dressing.
- Sharp knife – makes peeling and chopping sweet potatoes and kale easier and safer.
- Whisk or fork – to blend the dressing smoothly.
- Cutting board – provides a stable surface for chopping veggies.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped fresh apples for a juicy, crunchy twist.
- Add crumbled feta or goat cheese for a creamy, tangy contrast to the sweet potatoes.
- Include cooked quinoa or farro to turn this into a more filling meal.
- Toss in roasted chickpeas or cooked chicken breast for extra protein and texture.
Roasted Sweet Potato Kale Salad
Ingredients You’ll Need:
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cut into wedges or chunks
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
For the Salad:
- 6 cups kale, chopped and tough stems removed
- ¼ cup finely diced red onion or shallot
- ¼ cup dried cranberries or raisins
- ¼ cup toasted nuts or seeds (optional, such as pecans, walnuts, or pumpkin seeds)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to roast the sweet potatoes. You’ll spend a few minutes massaging the kale, mixing the dressing, and assembling the salad, for a total of around 40-45 minutes including roasting time.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Toss the sweet potato pieces with olive oil, smoked paprika, cumin, salt, and pepper until well coated. Spread them out on a baking sheet lined with parchment paper or a silicone mat. Roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized. Remove to cool a bit.
2. Prepare the Kale and Mix the Salad:
While the potatoes roast, place the chopped kale in a large bowl. Massage it gently with your hands for 2-3 minutes until it softens and turns bright green. Add the diced red onion and dried cranberries or raisins.
3. Make the Dressing and Combine Everything:
In a small bowl or jar, whisk together olive oil, apple cider vinegar (or lemon juice), Dijon mustard, maple syrup (or honey), and salt and pepper. Drizzle this dressing over the kale mixture and toss well to coat evenly. Add the roasted sweet potatoes on top, sprinkle with your choice of toasted nuts or seeds if using, and serve right away or let it rest for 10 minutes to blend the flavors.
Can I Use Frozen Sweet Potatoes for This Salad?
Yes, you can! Just make sure to thaw them completely and pat them dry before roasting to avoid excess moisture. Roast as usual until caramelized and tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad tastes best if you keep the dressing separate and add just before serving to keep the kale crisp.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the sweet potatoes and massage the kale ahead of time, then store them separately in the fridge. Assemble and toss with dressing right before serving for the freshest taste.
What Can I Substitute for Kale?
If you don’t have kale or prefer a milder green, baby spinach or chard works well. Just skip the massaging step since these greens are more tender.
