Roasted Sweet Potato Kale Salad is a colorful, hearty bowl that brings together tender roasted sweet potatoes and vibrant, fresh kale. The sweet potatoes add a natural sweetness and soft texture, while the kale provides a nice, slightly chewy bite. It’s a simple salad that feels satisfying and full of sunshine.
I love making this salad because it’s both easy and filling, perfect for a quick lunch or a light dinner. Tossing the kale with a little olive oil and lemon juice before adding the warm roasted sweet potatoes helps soften the leaves just enough without losing their bright color or fresh taste. I usually add a sprinkle of toasted nuts or seeds for a little crunch, which adds a nice contrast.
One of my favorite ways to enjoy this salad is topped with a bit of crumbled feta or goat cheese, giving it a creamy touch that balances the sweetness and earthiness. It’s great on its own or alongside grilled chicken or fish for a complete meal. Whenever I make it, it feels like a little boost of good energy and comfort all in one bowl.
Key Ingredients & Substitutions
Sweet Potatoes: Roasting sweet potatoes brings out their natural sweetness and creamy texture. If you don’t have sweet potatoes, try butternut squash or carrots for a similar roast-friendly veggie.
Kale: Kale can be tough, so massaging it with olive oil and lemon juice helps soften the leaves. If kale isn’t your favorite, baby spinach or Swiss chard are great milder options.
Chickpeas: Chickpeas add protein and a nice bite. Canned chickpeas save time, but cooked dried chickpeas also work well. You can swap for white beans if you prefer.
Nuts and Dried Fruit: Toasted pecans or walnuts add crunch, while dried cranberries bring a tart-sweet contrast. Feel free to use almonds, pumpkin seeds, or raisins instead.
Cheese: Feta provides a creamy, salty balance. For a dairy-free version, try crumbled tofu or omit entirely.
How Do You Soften Tough Kale for a More Enjoyable Salad?
Kale can taste bitter or be hard to chew when raw. Massaging it helps break down fibers and brings out a milder flavor. Here’s how:
- Place chopped kale in a big bowl.
- Add 1 tablespoon olive oil and 1 tablespoon lemon juice.
- Use your hands to rub and squeeze the leaves for 2-3 minutes. You’ll see the leaves soften and darken.
- This makes the kale more tender and easier to digest, perfect for salads!
Try not to skip this step! It makes a huge difference and balances nicely with the warm roasted sweet potatoes.
Equipment You’ll Need
- Baking sheet – perfect for roasting sweet potatoes evenly and getting those tasty caramelized edges.
- Large mixing bowl – you’ll use this to massage the kale and toss all the ingredients together easily.
- Small whisk or fork – great for mixing the dressing smoothly without lumps.
- Skillet or frying pan – handy for toasting nuts quickly to bring out their flavor.
- Sharp knife and cutting board – to chop kale and sweet potatoes safely and neatly.
Flavor Variations & Add-Ins
- Swap chickpeas for cooked quinoa or farro for a heartier, grain-based salad that adds nice texture.
- Use goat cheese or sharp cheddar instead of feta for a different tang or richness.
- Add roasted red bell peppers or sautéed mushrooms for extra veggies and depth of flavor.
- Include a pinch of cinnamon or cumin in the sweet potato seasoning to give a warm, cozy twist.
Roasted Sweet Potato Kale Salad
Ingredients You’ll Need:
Salad:
- 2 medium sweet potatoes, peeled and cut into strips or cubes
- 1 tablespoon olive oil (for roasting)
- Salt and black pepper, to taste
- 6 cups kale, ribs removed and leaves chopped
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1/2 cup pecans or walnuts, toasted
- 1/3 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil (for massaging kale)
- 1 tablespoon lemon juice (for massaging kale)
- Optional: 1 teaspoon smoked paprika or ground cumin (for sweet potatoes)
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 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 and mixing the dressing. Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Toss the sweet potato strips with 1 tablespoon olive oil, salt, pepper, and if you like, smoked paprika or cumin. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until they are tender and caramelized on the edges.
2. Prepare and Massage the Kale:
Put the chopped kale in a large bowl. Drizzle 1 tablespoon olive oil and 1 tablespoon lemon juice over the kale. Rubbing and squeezing the leaves with your hands for 2-3 minutes will soften them and make them less bitter, turning the leaves darker and more tender.
3. Toast the Nuts:
Place the pecans or walnuts in a dry skillet over medium heat. Stir them often for about 4-5 minutes until they’re fragrant and slightly golden. Remove from heat and set aside.
4. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper. Taste and adjust seasonings to your liking.
5. Assemble the Salad:
Add the roasted sweet potatoes, chickpeas, toasted nuts, and dried cranberries to the massaged kale. Drizzle with the dressing and toss gently to combine all the flavors evenly.
6. Add Cheese and Serve:
Sprinkle the crumbled feta cheese over the top just before serving, so it stays fresh and creamy. Serve immediately, or chill briefly if you prefer a cooler salad.
Can I Use Frozen Sweet Potatoes for This Salad?
Yes! Just make sure to thaw them completely and pat dry before roasting to avoid excess moisture. Roasting time may be slightly shorter, so keep an eye on them.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. Toss just before serving.
Can I Make This Salad Vegan?
Absolutely! Simply omit the feta cheese or swap it for a plant-based cheese alternative or toasted nuts for creaminess and crunch.
What Alternatives Can I Use for Kale?
Baby spinach, Swiss chard, or arugula work well as milder, more tender substitutes. If using those, you might skip massaging since they’re softer greens.
