This Roasted Sweet Potato Kale Salad is a colorful and tasty mix of tender roasted sweet potatoes and fresh, crunchy kale. The sweet potatoes bring a natural sweetness and a soft texture that pairs perfectly with the slightly bitter and chewy kale leaves. Tossed with a light dressing and maybe some nuts or seeds, this salad feels fresh but filling.
I love making this salad because it’s a great way to enjoy warm, roasted veggies with the bright crunch of greens all in one bowl. Roasting the sweet potatoes brings out their sweetness and adds a bit of caramelized flavor that makes the whole salad extra enjoyable. I find that the trick is to massage the kale a bit so it softens up and becomes easier to eat. It really makes a difference!
My favorite way to serve this salad is as a side with grilled chicken or fish. It’s also fantastic on its own for a light lunch or dinner, especially when you add a sprinkle of your favorite cheese or some toasted nuts for extra texture. This is a dish I always feel good about eating because it’s wholesome, colorful, and full of simple ingredients that come together in a really tasty way.
Key Ingredients & Substitutions
Sweet Potatoes: These bring natural sweetness and a soft texture after roasting. I like cutting them into wedges for a nice roast, but cubes work well too. If you can’t find sweet potatoes, try butternut squash as a similar substitute.
Kale: I prefer curly kale for its hearty leaves, but any kale or even Swiss chard works. Be sure to remove the tough stems and give the leaves a quick massage to soften them and reduce bitterness.
Red Onion: Adds a mild sharpness and crunch. If you prefer something less strong, you can swap raw red onion for shallots or thinly sliced green onions.
Parmesan Cheese: Optional but adds a lovely salty, nutty flavor. For a dairy-free option, nutritional yeast is a good stand-in.
Dressing Ingredients: Apple cider vinegar or lemon juice brings tang. Dijon mustard adds a little kick, and honey or maple syrup balances acidity with sweetness. Feel free to adjust these to suit your taste.
How Do You Soften Kale to Make It Taste Better?
Kale can be tough and bitter, so softening it is key for a great salad. Here’s what I do:
- Remove the tough stems by stripping the leaves with your fingers or cutting with a knife.
- Chop the leaves into bite-sized pieces so they’re easier to eat.
- Place the kale in a bowl and drizzle with a small pinch of salt or a little olive oil.
- Massage the kale with your hands, squeezing and rubbing it for 2-3 minutes. You’ll notice it darkens and seems less stiff.
- This breaks down the fibers and reduces bitterness, making the kale more tender and flavorful.
It’s a simple step but makes all the difference in a raw kale salad like this one.
Equipment You’ll Need
- Baking sheet – perfect for roasting sweet potatoes evenly with a bit of caramelization.
- Mixing bowls – one large for massaging and tossing kale, and a small one for whisking the dressing.
- Sharp knife – to peel and cut sweet potatoes and slice onions easily.
- Whisk or fork – helps you blend the dressing ingredients smoothly.
- Measuring spoons – to get your spices and dressing components just right.
Flavor Variations & Add-Ins
- Add crumbled feta cheese for a tangy, creamy contrast to the sweet potatoes and kale.
- Mix in toasted pecans or walnuts to add crunch and a nutty flavor that complements the roasted veggies.
- Swap sweet potatoes for roasted butternut squash for a milder, smooth sweetness.
- Include cooked quinoa or chickpeas to turn this salad into a more filling, protein-rich meal.
How to Make Roasted Sweet Potato Kale Salad?
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into wedges or cubes
- 1 tablespoon olive oil (for roasting sweet potatoes)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 4 cups kale, stems removed and leaves chopped
- ¼ cup red onion, thinly sliced
- 2 tablespoons grated Parmesan cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This roasted sweet potato kale salad takes about 10 minutes to prepare and 25–30 minutes to roast the sweet potatoes. So, altogether, plan for around 40 minutes. You can serve it right away or chill 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). Toss the sweet potato pieces with olive oil, smoked paprika, cumin, salt, and black pepper in a bowl until all pieces are evenly coated. Spread them in a single layer on a lined baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and caramelized on the edges.
2. Prepare and Soften the Kale:
While the sweet potatoes roast, wash the kale and remove the tough stems. Chop the leaves into bite-sized pieces. Put the kale in a large bowl and massage it gently with your hands for 2–3 minutes. This softens the leaves, making them less bitter and easier to eat.
3. Make the Dressing and Assemble the Salad:
Thinly slice the red onion and add it to the kale. In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until smooth. When the sweet potatoes are done and slightly cooled, add them to the kale and onion. Pour the dressing over everything and toss gently to combine. Finally, sprinkle with grated Parmesan cheese if you like.
4. Serve and Enjoy:
Serve the salad immediately for a warm and fresh taste, or chill it in the fridge for about 30 minutes to let the flavors mingle. This salad is great on its own or as a side with your favorite main dish.
Can I Use Frozen Sweet Potatoes for This Salad?
Yes, you can use frozen sweet potatoes. Make sure to thaw them completely and pat dry to remove excess moisture before roasting. This helps them crisp up nicely in the oven.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The kale may soften further, and the flavors will deepen, but it’s still delicious when eaten within that time.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the sweet potatoes and prepare the kale ahead, but keep the dressing separate until ready to serve. Toss everything together just before eating to keep the kale fresh and crisp.
What Can I Substitute for Parmesan Cheese?
If you want a dairy-free option or just a different flavor, try sprinkling nutritional yeast or toasted nuts like walnuts or pecans for a similar nutty taste and crunch.
