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There’s something incredibly satisfying about a salad that feels like a proper meal, isn’t there? This Roasted Sweet Potato and Kale Salad is exactly that—a hearty, vibrant bowl of goodness that somehow manages to be both comforting and refreshing at the same time. I find myself making this on repeat during the cooler months, when sweet potatoes are at their absolute best, with that deep, caramelized sweetness that comes from a good roast. The kale… well, it holds up beautifully against the warmth of the potatoes and the tangy dressing, never getting soggy. Honestly, it’s the kind of dish you can prep ahead for lunches, serve warm for dinner, or even bring to a potluck where it will genuinely impress. It’s a little bit earthy, a little bit sweet, a little bit tangy, and a whole lot of texture. You’ll notice how the different components just… work together in a way that feels both intentional and wonderfully simple.

Why You’ll Love This Roasted Sweet Potato and Kale Salad

It’s a true texture party. You get the creamy, soft sweet potatoes, the hearty chew of the kale, the crunch from the seeds, and the pop of juicy pomegranate arils all in one forkful. It’s never, ever boring.
The make-ahead potential is a lifesaver. You can roast the sweet potatoes, whisk the dressing, and even massage the kale a day in advance. Just assemble before serving for a lunch or dinner that comes together in minutes.
It’s incredibly versatile. Honestly, think of this recipe as a template. Don’t have pecans? Use walnuts. Out of pomegranate? Dried cranberries are fantastic. It’s a very forgiving and adaptable salad.
The flavor balance is just perfect. The natural sweetness from the roasted potatoes is cut through by the sharp, lemony dressing and the salty, creamy feta. It’s a symphony of sweet, salty, tangy, and creamy that just sings.

Ingredients & Tools

2 medium sweet potatoes (about 600g), peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 large bunch of curly kale, stems removed and leaves torn
1/4 cup pecans, roughly chopped
1/4 cup pomegranate arils
1/4 cup feta cheese, crumbled
2 tbsp pumpkin seeds
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp maple syrup or honey
1 small garlic clove, minced
Salt and black pepper to taste

Tools: A large baking sheet, a large mixing bowl, a small bowl or jar for the dressing.

Don’t skip the smoked paprika for the sweet potatoes—it gives them a subtle, smoky depth that is just magic. And using fresh lemon juice in the dressing is non-negotiable for that bright, zingy flavor that cuts through the richness.

Nutrition (per serving)

Calories: 385 kcal
Protein: 8 g
Fat: 25 g
Carbohydrates: 38 g
Fiber: 7 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip massaging the kale. I know it sounds a little strange, but honestly, it’s the secret to a tender, less bitter kale salad. A minute of rubbing the leaves with a bit of the dressing or oil breaks down the tough fibers.
Cube your sweet potatoes evenly. You want them all to be roughly the same size—about a 2cm dice is perfect. This ensures they all cook at the same rate and get beautifully caramelized, not burnt in some spots and hard in others.
Toasting the nuts and seeds is a game-changer. It takes just a few minutes in a dry pan, but it unlocks their oils and gives them a deep, nutty flavor and extra crunch that really elevates the whole salad.
Let your sweet potatoes cool slightly. Adding them piping hot to the massaged kale can cause it to wilt a bit too much. A warm potato is lovely, but a scorching one might make the kale a little sad.

How to Make Roasted Sweet Potato and Kale Salad

Step 1: First, let’s get those sweet potatoes roasting. Preheat your oven to 200°C (400°F). Toss your cubed sweet potatoes with the tablespoon of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper on your baking sheet. Spread them out in a single layer—this is key for getting them crispy-edged and caramelized, not steamed. Pop them in the oven for 20-25 minutes, or until they’re tender and have those lovely browned bits. You’ll know they’re ready when you can easily pierce one with a fork.

Step 2: While the potatoes are roasting, focus on the kale. Place your torn kale leaves into your large mixing bowl. Drizzle in about a teaspoon of the olive oil from your dressing ingredients (or a tiny bit of the finished dressing) and add a tiny pinch of salt. Now, get your hands in there and massage the kale for about 60-90 seconds. You’ll feel the leaves start to soften and darken in color, and the volume will reduce by almost half. This transforms it from tough and chewy to tender and silky.

Step 3: Time for the dressing. In your small bowl or jar, combine the 3 tablespoons of olive oil, lemon juice, Dijon mustard, maple syrup, and minced garlic. Whisk it vigorously (or shake the jar with the lid on) until it’s well combined and looks slightly emulsified. Taste it! This is your chance to adjust. Want it tangier? Add a squeeze more lemon. A little more sweetness? A drip more maple syrup. Season with salt and pepper until it tastes just right to you.

Step 4: Let’s toast our add-ins. In a dry skillet over medium heat, add your chopped pecans and pumpkin seeds. Toast them for 3-5 minutes, shaking the pan frequently, until they’re fragrant and the seeds are starting to make a slight popping sound. Be careful—they can burn quickly! Pour them out onto a plate to stop the cooking process. This little step adds a incredible depth of flavor.

Step 5: Now for the best part: assembly. By now, your sweet potatoes should be out of the oven and cooling slightly. Pour most of the dressing over the massaged kale in the bowl and toss it well to coat every leaf. Add the warm (not hot) roasted sweet potatoes, the toasted pecans and pumpkin seeds, the pomegranate arils, and most of the crumbled feta. Give everything a very gentle toss to combine.

Step 6: Finally, transfer your beautiful salad to a serving platter or individual bowls. Top with the remaining feta cheese and an extra drizzle of the reserved dressing, just to make it look extra inviting. I like to add another crack of black pepper on top. Serve it immediately while the sweet potatoes are still warm and the kale is perfectly dressed.

Serving Suggestions

Complementary Dishes

Pan-Seared Chicken Breast — A simple, well-seasoned piece of chicken adds lean protein and makes this salad a complete, filling dinner without overpowering the flavors.
Lentil Soup — A warm, hearty bowl of soup alongside this salad is the ultimate cozy, nutritious meal combo, perfect for a chilly evening.
Garlicky White Beans on Toast — For a vegetarian feast, the creamy, savory beans on crusty bread provide a wonderful textural and flavor contrast to the sweet and tangy salad.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy notes and high acidity beautifully mirror the lemon in the dressing and cut through the richness of the sweet potato and feta.
Sparkling Water with Lemon — Sometimes the simplest option is the best; the bubbles and citrus are incredibly refreshing and cleanse the palate between bites.
Iced Green Tea with Mint — The slight bitterness of the tea and the cool freshness of mint complement the earthy kale and sweet potatoes wonderfully.

Something Sweet

Dark Chocolate and Orange Biscotti — The bitter dark chocolate and zesty orange are a sophisticated, not-too-sweet ending that pairs beautifully with the meal’s flavor profile.
Warm Apple Crumble — Sticking with the cozy, fruity theme, a warm apple crble with a scoop of vanilla ice cream feels like a natural, comforting progression.
Lemon Sorbet — It’s light, palate-cleansing, and echoes the citrus notes from the salad dressing, providing a perfectly bright and clean finish.

Top Mistakes to Avoid

Mistake: Not massaging the kale. You’ll end up with a tough, chewy, and slightly bitter salad that’s difficult to eat and doesn’t absorb the dressing well. That quick minute of massage is a total game-changer, I promise.
Mistake: Crowding the baking sheet with sweet potatoes. If the cubes are piled on top of each other, they’ll steam instead of roast. You want a single layer with a little space between each piece for that perfect caramelization.
Mistake: Adding the dressing too far in advance. While you can prep components ahead, dressing the entire salad hours before serving will make the kale soggy and the nuts lose their crunch. Assemble just before eating.
Mistake: Using bottled lemon juice. The flavor is just not the same—it lacks the bright, fresh zing that is so crucial to balancing the sweetness of the potatoes. Freshly squeezed is absolutely worth the tiny extra effort.

Expert Tips

Tip: Roast your sweet potatoes on parchment paper. This isn’t just for easy cleanup—it also prevents the potatoes from sticking and burning on the pan, giving you a more even roast and those perfect crispy edges we all love.
Tip: Add a pinch of chili flakes to the sweet potatoes before roasting. This gives you a very subtle, background heat that plays so nicely with the sweetness and smoke from the paprika. It’s a tiny addition with a big impact.
Tip: Use the kale stems! Don’t just throw them away. Chop them up finely and pickle them for a few hours in some vinegar, sugar, and salt. They make a fantastic tangy, crunchy garnish for sandwiches or future salads.
Tip: Let the dressed kale sit for 5 minutes. After you’ve tossed the massaged kale with the dressing, let it sit for a few minutes before adding the other ingredients. This allows the leaves to fully soften and absorb all the delicious flavors.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can roast the sweet potatoes, make the dressing, massage the kale, and toast the nuts/seeds up to 2 days in advance. Store everything separately in airtight containers in the fridge (let the sweet potatoes cool completely first). The nuts and seeds are best stored at room temp. Then, simply assemble everything just before you’re ready to serve to keep the textures perfect.

What’s the best way to massage kale?
It’s simpler than it sounds. Just put your torn kale in a big bowl, add a tiny bit of oil or dressing and a pinch of salt. Then, literally use your hands to scrunch and rub the leaves for about a minute. You’ll feel them start to soften and wilt slightly, and they’ll turn a darker, brighter green. This breaks down the tough cellulose structure, making it much more tender and palatable.

Can I use a different type of kale?
Of course! Curly kale is my go-to for its sturdiness, but Lacinato (or dinosaur) kale works beautifully too. It’s flatter and a bit more tender, so you might not need to massage it for quite as long. Just avoid baby kale for this recipe, as it’s too delicate and will wilt completely with the warm potatoes.

My sweet potatoes are mushy. What happened?
This usually means they were cut too small or the oven temperature was a bit low, causing them to steam rather than roast. Aim for a 2cm dice and make sure your oven is fully preheated. Also, giving them enough space on the baking sheet is crucial for hot air to circulate and create a crispy exterior instead of a soft, steamed one.

Is there a good vegan substitute for the feta?
Yes, there are a few great options! A firm, crumbly tofu that you’ve marinated in a little lemon juice and salt can work. You could also use a store-bought vegan feta, or even just a handful of creamy, salted avocado chunks for that rich, contrasting element. Toasted sunflower seeds also add a nice salty, crunchy element that fills a similar role.

Roasted Sweet Potato And Kale Salad

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 45 minutes

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Make this hearty Roasted Sweet Potato and Kale Salad for a nutritious and delicious meal. Easy to prep ahead and packed with flavor. Get the recipe now!

Ingredients

For the Salad

2 medium sweet potatoes (about 600g, peeled and cubed)
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 large bunch curly kale (stems removed and leaves torn)
1/4 cup pecans (roughly chopped)
1/4 cup pomegranate arils
1/4 cup feta cheese (crumbled)
2 tbsp pumpkin seeds

For the Dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp maple syrup or honey
1 small garlic clove (minced)
Salt and black pepper (to taste)

Instructions

01
First, let's get those sweet potatoes roasting. Preheat your oven to 200°C (400°F). Toss your cubed sweet potatoes with the tablespoon of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper on your baking sheet. Spread them out in a single layer—this is key for getting them crispy-edged and caramelized, not steamed. Pop them in the oven for 20-25 minutes, or until they’re tender and have those lovely browned bits. You’ll know they’re ready when you can easily pierce one with a fork.
02
While the potatoes are roasting, focus on the kale. Place your torn kale leaves into your large mixing bowl. Drizzle in about a teaspoon of the olive oil from your dressing ingredients (or a tiny bit of the finished dressing) and add a tiny pinch of salt. Now, get your hands in there and massage the kale for about 60-90 seconds. You’ll feel the leaves start to soften and darken in color, and the volume will reduce by almost half. This transforms it from tough and chewy to tender and silky.
03
Time for the dressing. In your small bowl or jar, combine the 3 tablespoons of olive oil, lemon juice, Dijon mustard, maple syrup, and minced garlic. Whisk it vigorously (or shake the jar with the lid on) until it’s well combined and looks slightly emulsified. Taste it! This is your chance to adjust. Want it tangier? Add a squeeze more lemon. A little more sweetness? A drip more maple syrup. Season with salt and pepper until it tastes just right to you.
04
Let’s toast our add-ins. In a dry skillet over medium heat, add your chopped pecans and pumpkin seeds. Toast them for 3-5 minutes, shaking the pan frequently, until they’re fragrant and the seeds are starting to make a slight popping sound. Be careful—they can burn quickly! Pour them out onto a plate to stop the cooking process. This little step adds a incredible depth of flavor.
05
Now for the best part: assembly. By now, your sweet potatoes should be out of the oven and cooling slightly. Pour most of the dressing over the massaged kale in the bowl and toss it well to coat every leaf. Add the warm (not hot) roasted sweet potatoes, the toasted pecans and pumpkin seeds, the pomegranate arils, and most of the crumbled feta. Give everything a very gentle toss to combine.
06
Finally, transfer your beautiful salad to a serving platter or individual bowls. Top with the remaining feta cheese and an extra drizzle of the reserved dressing, just to make it look extra inviting. I like to add another crack of black pepper on top. Serve it immediately while the sweet potatoes are still warm and the kale is perfectly dressed.