Simple Sweet Potato Kale Salad Recipe: Fresh & Colorful Delight

Bursting with colors and flavors, this sweet potato kale salad delivers a nutrient-packed punch that will tantalize your taste buds.

Roasted sweet potatoes mingle with crisp kale, creating a delightful blend of textures and tastes.

Earthy kale provides a robust backdrop for the caramelized edges of golden-brown sweet potato chunks.

Toasted pumpkin seeds add a delightful crunch to this wholesome dish.

A zesty lemon-tahini dressing drizzled over the top brings bright, creamy notes that tie everything together.

Each forkful promises a symphony of fresh ingredients that dance across your palate.

Prepare to savor a salad that transforms simple vegetables into a spectacular meal.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 250 kcal

Servings: 5

Ingredients That Make Sweet Potato Kale Salad Work

• Sweet Potatoes: Vibrant orange tubers that bring earthy sweetness and soft texture to the salad, choose firm potatoes without bruises or soft spots.
• Olive Oil: Helps create golden crispy exterior and adds rich flavor, select extra virgin for best taste.
• Salt and Pepper: Essential seasonings that enhance natural potato flavors, use freshly ground black pepper for robust taste.

• Kale: Robust leafy green packed with nutrients, select dark green leaves without yellow edges.
• Lemon Juice: Helps tenderize kale and adds bright tangy notes, choose fresh lemons for maximum zestiness.
• Quinoa: Optional protein-rich grain that adds nutty complexity, rinse thoroughly before using.
• Cranberries: Provide sweet-tart burst of flavor and beautiful color contrast.
• Pepitas: Crunchy pumpkin seeds that deliver delightful textural element and healthy fats.
• Red Onion: Adds sharp, crisp bite and beautiful purple hue, soak in cold water to reduce intensity.

• Honey: Brings natural sweetness and silky texture to dressing.
• Mustard: Provides tangy kick and helps emulsify dressing.
• Feta Cheese: Optional creamy, salty topping that complements other ingredients.
• Additional Salt and Pepper: For final seasoning adjustments.

Tools That Help You Toss Kale and Roast Potatoes

• Baking sheet: Essential for roasting sweet potatoes evenly and creating golden edges.
• Large mixing bowl: Perfect for massaging kale and combining salad ingredients.
• Small bowl: Ideal for whisking and mixing the creamy honey mustard dressing.
• Whisk: Key tool for blending dressing ingredients smoothly and quickly.
• Cutting board: Necessary for chopping sweet potatoes, kale, and red onion.
• Chef's knife: Sharp blade for precise vegetable preparation.
• Measuring spoons: Helpful for accurately portioning dressing ingredients.

How to Prepare Sweet Potato Kale Salad with Creamy Dressing

• Warm Up The Oven

Crank the oven to a toasty 400 degrees. This high heat will transform your sweet potatoes into golden, caramelized bites of deliciousness.

• Prepare Sweet Potato Magic

Chop sweet potatoes into bite-sized cubes. Coat them with a splash of olive oil, sprinkle with salt and pepper. Spread them on a baking sheet like little treasure islands.

• Roast To Perfection

Slide the baking sheet into the oven. Let those sweet potato chunks dance and crisp for 20-25 minutes. Flip them halfway through to ensure even browning. They’re done when they’re tender and sporting a beautiful golden tan.

• Soften The Kale

Grab your kale and slice it into ribbons. Squeeze fresh lemon juice over the leaves and give them a gentle massage. Work those leaves with your hands until they become silky and relaxed.

• Whip Up The Dressing

In a small bowl, blend honey, mustard, and other dressing ingredients. Stir until smooth and creamy. Taste and adjust the flavors to make it sing.

• Build Your Salad

Combine the roasted sweet potatoes, massaged kale, cranberries, pepitas, and red onion. Gently toss everything together like you’re creating a colorful masterpiece.

• Drizzle And Serve

Pour the creamy dressing over your salad. Give it a final gentle toss. Sprinkle feta on top if you’re feeling extra indulgent. Enjoy immediately or chill for later.

Ways to Change the Dressing or Add Crunch

• Ensure sweet potatoes are cut into uniform cubes for even cooking, preventing some pieces from burning while others remain undercooked.
• Massaging breaks down tough kale fibers, making the leaves more tender and easier to digest, reducing bitter flavors and improving overall texture.
• Add grilled chicken, chickpeas, or tofu for extra protein, transforming this salad into a complete meal that keeps you feeling satisfied longer.
• This recipe is naturally gluten-free; just confirm quinoa is certified gluten-free and use gluten-free ingredients in the dressing for those with sensitivities.
• Replace cranberries with pomegranate seeds in winter or fresh berries in summer to keep the salad exciting and aligned with seasonal produce availability.

Serve This Salad at Lunch, Dinner, or Potluck

• Hearty Lunch Delight: Pack this colorful salad in a mason jar for a stunning work or school lunch that stays fresh and vibrant.
• Festive Holiday Side: Serve at thanksgiving or winter gatherings as a nutritious and festive alternative to traditional side dishes, showcasing beautiful roasted sweet potatoes and bright green kale.
• Weekend Meal Prep Champion: Prepare components separately and store in airtight containers, allowing easy assembly throughout the week for quick, healthy meals that save time and reduce stress.
• Protein Power Boost: Enhance the salad's nutrition by adding grilled chicken, crispy tofu, or hard-boiled eggs to transform it from a simple side into a complete, satisfying main course.

Best Storage Tips for Sweet Potato Kale Salad

• Store salad components separately in airtight containers to maintain crisp textures and prevent sogginess. Roasted sweet potatoes and massaged kale stay fresh for 3-4 days in the refrigerator.
• Prepare dressing and vegetables ahead of time to streamline meal assembly. Chop ingredients, roast sweet potatoes, and whisk dressing up to 2 days before serving for quick weekday lunches.
• While raw kale and dressing freeze well, sweet potatoes might lose texture. Freeze dressing in small portions for future use, allowing flexible meal planning.
• Repurpose remaining salad ingredients into warm grain bowls, stuffed wraps, or quick stir-fries. Add protein like grilled chicken or tofu to create new meal variations without waste.

Vibrant Sweet Potato Kale Salad

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4.7 from 12 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Delectable Sweet Potato Kale Salad brings Mediterranean-inspired flavors to your table with roasted vegetables and zesty honey mustard dressing. Crisp kale leaves and caramelized sweet potatoes create a perfect balance you’ll crave for lunch or dinner.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (peeled and diced)
• 1 tbsp olive oil
• salt and pepper (to taste)
• 1 bunch curly kale (stems removed and chopped)
• 1 tbsp lemon juice (for massaging kale)
• ¼ cup dried cranberries
• ¼ cup roasted pepitas or chopped almonds
• ¼ small red onion (thinly sliced)
• ½ cup cooked quinoa (optional, for added protein)
• feta cheese (optional, crumbled)
• ¼ cup plain Greek yogurt
• 2 tbsps Dijon mustard
• 1 ½ tbsps honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• salt and pepper (to taste)

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Instructions

1. Roasting Sweet Potatoes: Activate the oven to 400°F (200°C). Coat diced sweet potatoes with olive oil, then season with salt and pepper. Distribute evenly on a baking sheet and roast for 20-25 minutes, rotating midway through cooking. Allow to cool slightly after achieving a golden, tender texture.
2. Preparing Kale Base: Transfer chopped kale into a generous mixing bowl. Splash with lemon juice and sprinkle salt. Firmly knead the leaves with hands for 1-2 minutes until they soften and darken, releasing their robust flavor.
3. Crafting Honey Mustard Dressing: Combine all dressing components in a compact bowl. Vigorously whisk until the mixture transforms into a smooth, harmonious blend. Fine-tune seasoning according to personal preference.
4. Composing the Salad: Integrate roasted sweet potatoes, quinoa, cranberries, pepitas, and red onion into the massaged kale foundation. Gently toss ingredients to ensure even distribution. Generously drizzle prepared dressing over the salad, then toss once more. Optional: Garnish with crumbled feta cheese. Serve immediately or refrigerate for a crisp, refreshing experience.

Notes

• Ensure even-sized potato cubes for uniform cooking and golden caramelization. Spread them in a single layer without overcrowding to achieve crispy edges.
• Use firm, gentle hand movements to break down tough fibers. Softer leaves mean better dressing absorption and more enjoyable texture.
• If dressing seems too thick, thin with a little water or additional lemon juice. Whisk thoroughly to maintain smooth, creamy texture.
• Prepare components separately and store in refrigerator. Combine just before serving to maintain kale’s crispness and prevent soggy salad.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 8g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 10mg