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This Kale and Sweet Potato Salad is a hearty, nourishing salad made with tender kale, roasted sweet potatoes, goat cheese and dried cranberries and finished off with a maple dijon dressing. The sweet, caramelized sweet potatoes pair perfectly with the earthy kale for a delicious mix of flavors and textures.
If you are looking for a hearty, flavorful salad that works as both a side dish or a light meal, this Kale and Sweet Potato Salad is a great option. Tender kale is paired with roasted sweet potatoes that add a natural sweetness and soft texture. Tossed with a simple dressing, this salad is packed with wholesome ingredients and makes a nourishing addition to lunch or dinner.
This is a great option for meal-prep as it holds up really well after being dressed. It is also very easy to customize with a different cheese like feta cheese, swapping the pecans for pine nuts or adding capers or artichokes. You can serve this at a holiday meal like Thanksgiving or Christmas for a festive, delicious side dish. If you like kale salads you also might like this Massaged Kale Salad with Lemon Dressing, Kale Brussels Sprout Salad, Apple Kale Quinoa Salad or this Kale Spinach Salad with Avocado.
Why You Will Love this Kale Salad with Roasted Sweet Potatoes
This is the perfect balance of sweet roasted sweet potato and soft massaged kale. Here is why you will love this salad:
• Flavorful: Roasted sweet potatoes add natural sweetness while the kale brings a hearty bite, creating a delicious balance in every forkful.
• Meal-prep Friendly: Kale holds up well to dressing, making this salad a great make-ahead option when you are meal-prepping. You can leave the sweet potatoes separate until you are ready to serve if you like.
• Easy to Customize: This roasted sweet potato kale salad is easy to change up with ingredients like nuts, dried fruits, cheese and different dressings. It is great to make when you need to clean-out the fridge and pantry!
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- sweet potato: cubed sweet potato is roasted until sweet and soft. It adds a lot of great flavor to this salad. Make sure to cut the sweet potato into equal sized cubes.
- kale: Tuscan kale is used in this salad and holds up well. Make sure to remove the stems. I also like to massage the kale until soft so it is more tender.
- apple: Honeycrisp is my favorite apple to use for its sweetness but feel free to use your favorite apple.
- pecans: finely diced pecans add crunch and sweet flavor. You also can leave them whole.
- dried cranberries: sweet dried cranberries are a good combination with the sweet potato and pecans.
- goat cheese: creamy goat cheese is added for richness. I try to find a good quality crumbled goat cheese.
- dressing: for the dressing you will mix together apple cider vinegar, Dijon mustard and maple syrup. The tangy flavor adds a lot to this salad!
Recipe Modifications
- cheese: swap goat cheese for feta, blue cheese, or shaved Parmesan.
- nuts & Seeds: use walnuts, sliced almonds, pine nuts or pumpkin seeds.
- dried Fruit: try dried cherries or raisins.
- sweetener: honey works well in equal amounts to the maple syrup.
- kale: curly kale works as well, but be sure to massage thoroughly.
- other Ingredients: add pickled red onions, pickled vegetables, marinated tomatoes or marinated olives.
- protein: add tofu, grilled greek shrimp, Easy Air Fryer Salmon Bites with Teriyaki Glaze or this Air Fryer Cod.
- beans: add white beans, chickpeas or even these crispy roasted chickpeas
Step-by-Step Instructions
Step 1: Roasted Sweet Potatoes: Preheat oven to 400°F. Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, stirring halfway, until tender and lightly caramelized. Let cool slightly.
Step 2: Create Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
Step 3: Massage Kale: Add chopped kale to a large bowl. Drizzle with a small amount of dressing and massage with your hands for 1–2 minutes until softened and darker in color.
Step 4: Add Salad Ingredients: Add roasted sweet potatoes, apple, pecans, dried cranberries, red onion, and goat cheese to the kale.
Step 5: Add Dressing: Drizzle dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed. Serve warm or at room temperature.
Recipe Tip: The sweet potatoes can be air fried, roasted and sautéed in a skillet. I personally love roasting them for the sweet flavor.
Recipe Tips
- Sweet potatoes caramelize best when spaced out. Avoid overcrowding the pan to make sure they don’t steam.
- Cut potatoes evenly to ensure consistent roasting.
- Massage kale thoroughly since under-massaged kale can taste tough and bitter.
- Start with less dressing and add more as needed to adjust to your taste.
- For extra flavor, lightly toast the pecans for 3–5 minutes before adding.
Make this Kale Salad a Full Meal
To make this a full meal pair it with one of these protein option:
- chicken: add this salad alongside Mediterranean Chicken, Grilled Chicken Thighs with Greek Marinade or this Chicken Souvlaki Recipe.
- beef: pair this lentil salad with Mediterranean Beef Kabobs, Grilled Flank Steak with Dry Rub or these Beef Kafta Meatballs.
- seafood: I especially love this light salad paired with seafood like Baked Cod with Lemon, Sheet Pan Mediterranean Cod or this Easy Pan Fried Fish.
Best Occasions to Serve this Salad
- Thanksgiving or Christmas salad
- fall or winter dinners
- meal-prep lunches
- potlucks or fall gatherings
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because kale is sturdy, it holds up well once dressed. If making ahead, store dressing separately for the freshest texture.
Recipe FAQ
Yes. Roast the sweet potatoes and make the dressing up to 2 days ahead. Store separately. Chop the kale and assemble just before serving for best texture. If serving room temperature, let the sweet potatoes sit out for 20–30 minutes before assembling. If you’d like to serve the sweet potatoes warm, place them on a sheet pan at 350°F for 8–10 minutes, then toss into the salad.
No you don’t. However, if you massage the kale leaves in a little dressing before placing into the salad bowl, it does help to break down the tough fibers, softening and tenderizing the kale and making it less chewy. It also helps prevent the kale from having a bitter taste.
Massaging kale helps soften the leaves and removes bitterness. To massage kale, place the chopped kale in a large bowl with olive oil or dressing of your choice. Use your hands to gently rub and squeeze the kale for about 1-2 minutes or until the kale is soft.
Tuscan kale (also called lacinato kale or dinosaur kale) works especially well in salads because the leaves are slightly more tender. Curly kale can also be used but will need to be massaged a bit longer, like 4-5 minutes, because it can be tougher in texture.
More Kale Recipes
Mediterranean
Slow Cooker Sausage Kale White Bean Soup
Vegetarian
Avocado Kale Quinoa Salad
Mediterranean
Kale Chickpea Salad
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Kale and Sweet Potato Salad
Ingredients
- 1 sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the salad:
- 8-10 cups kale, stems removed and chopped (around one bunch Tuscan kale)
- 1 apple, seeded and diced (I used Honeycrisp)
- 1/2 cup finely diced pecans
- 1/2 cup dried cranberries
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled goat cheese
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F. Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, stirring halfway, until tender and lightly caramelized. Let cool slightly.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
- Add chopped kale to a large bowl. Drizzle with a small amount of dressing and massage with your hands for 1–2 minutes until softened and darker in color.
- Add roasted sweet potatoes, apple, pecans, dried cranberries, red onion, and goat cheese to the kale.
- Drizzle dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed. Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Because kale is sturdy, it holds up well once dressed. If making ahead, store dressing separately for the freshest texture.
- To make ahead: roast the sweet potatoes and make the dressing up to 2 days ahead. Store separately. Chop the kale and assemble just before serving for best texture. If serving room temperature, let the sweet potatoes sit out for 20–30 minutes before assembling. If you’d like to serve the sweet potatoes warm, place them on a sheet pan at 350°F for 8–10 minutes, then toss into the salad.
- The sweet potatoes can be air fried, roasted and sautéed in a skillet. I personally love roasting them for the sweet flavor.
- Let the sweet potatoes cool before adding them to the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hearty kale and sweet potatoes are the perfect pairing in this salad