Why You’ll Love This Sweet Potato and Kale Salad

• It’s a true meal-prep champion. Unlike delicate greens that wilt into a sad puddle, kale actually benefits from sitting in the dressing. You can make this salad a day ahead, and it will be just as delicious, if not better, when you’re ready to eat.
• The textures are an absolute party in your mouth. You get the tender, almost creamy sweetness of the roasted potatoes, the satisfying chew of the kale, the buttery crunch of pecans, and the soft, tangy crumbles of cheese. Every single bite is interesting.
• It’s incredibly versatile. Feel like adding some protein? Grilled chicken, chickpeas, or even some flaked salmon would be fantastic here. Not a fan of goat cheese? Feta or even a sharp cheddar would work beautifully. This recipe is a wonderful template for your own creations.
• It feels indulgent but is packed with goodness. With all the vibrant colors from the sweet potatoes and dark leafy greens, you know you’re feeding your body well, but the combination of flavors is so rich and satisfying that it never tastes like “health food.”

Ingredients & Tools

• 2 medium sweet potatoes (about 600g), peeled and cubed into 1-inch pieces
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 large bunch of curly or Lacinato kale, stems removed and leaves torn into bite-sized pieces
• ½ cup raw pecans
• ⅓ cup crumbled goat cheese (or feta)
• For the Maple-Mustard Vinaigrette:
• 3 tbsp extra virgin olive oil
• 1½ tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic, minced
• Salt and pepper to taste

Tools: A large baking sheet, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The real stars here are the sweet potatoes and the kale, so try to get the freshest you can find. The maple syrup in the dressing is key for balancing the vinegar’s sharpness and complementing the sweet potatoes—a little goes a long way in creating that perfect sweet-and-tangy vibe.

Serves: 3-4 as a main | 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 bit silly, but honestly, it’s the secret to a tender, palatable kale salad. Rubbing the leaves with a little salt and oil breaks down the tough, fibrous cell structure, transforming it from tough and bitter to soft and almost sweet.
• Cube your sweet potatoes evenly. This isn’t just for looks! Uniform pieces ensure that everything roasts at the same rate, so you don’t end up with some burnt bits and some undercooked chunks. Aim for 1-inch cubes—they get perfectly tender inside with those lovely caramelized edges.
• Toast your nuts. Taking those extra five minutes to toast the pecans in a dry pan unlocks a deep, nutty aroma and makes them incredibly crunchy. It’s a simple step that elevates the entire salad from good to “wow.”
• Taste your dressing as you go. Everyone’s palate is different. You might want a touch more maple syrup for sweetness or an extra dash of vinegar for tang. Adjust it until it sings to you!

How to Make Sweet Potato and Kale Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — A simple, juicy grilled chicken breast seasoned with lemon and herbs adds a fantastic protein boost and makes the salad a complete, well-rounded dinner.
• A Bowl of Creamy Tomato Soup — For a lighter meal, serving a cup of this hearty salad alongside a warm bowl of soup is the ultimate cozy and satisfying combination, especially on a chilly evening.
• Garlic & Herb Crusty Bread — You’ll want something to sop up every last drop of that delicious vinaigrette, and a slice of warm, crusty bread is the perfect tool for the job.

Drinks

• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauvignon Blanc cut through the richness of the goat cheese and complement the sweet potatoes beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and help cleanse the palate between bites of this flavorful salad.
• An Amber Ale — The slight caramel maltiness of an amber ale can mirror the sweetness of the potatoes and stand up to the robust kale and tangy dressing.

Something Sweet

• Dark Chocolate Avocado Mousse — A rich, creamy, and surprisingly light dessert that continues the theme of healthy indulgence. The deep chocolate flavor is a wonderful contrast to the savory salad.
• Fresh Berry Crumble — A warm berry crumble with a crunchy oat topping feels homey and satisfying without being overly heavy after a substantial salad.
• Lemon Sorbet — A scoop of tangy, refreshing lemon sorbet is the perfect palate cleanser and a light way to end the meal on a bright, zesty note.

Top Mistakes to Avoid

• Mistake: Not massaging the kale. I’ve messed this up before too, thinking I could skip it. The result is a tough, chewy, and frankly, unpleasant salad. Those two minutes of massaging are non-negotiable for the best texture.
• Mistake: Overcrowding the baking sheet. If you pile the sweet potatoes on top of each other, they’ll steam instead of roast. You’ll miss out on those delicious caramelized edges that add so much flavor. Use two sheets if you need to!
• Mistake: Adding the cheese while the potatoes are piping hot. If the sweet potatoes are too hot when you add the goat cheese, it will melt into a gooey mess instead of staying in distinct, creamy crumbles. Let them cool for 5 minutes first.
• Mistake: Burning the pecans. Toasted pecans are amazing; burnt pecans are bitter and will ruin the whole salad. Keep a close eye on them and remember they continue to cook for a moment after you take them off the heat.

Expert Tips

• Tip: Add a pinch of cinnamon to the sweet potatoes. Along with the smoked paprika, a tiny pinch of cinnamon can enhance the natural sweetness of the potatoes and add a lovely, warm depth of flavor that’s just incredible.
• Tip: Make it a grain bowl. For an even heartier meal, serve this salad on a bed of cooked quinoa or farro. The grains will soak up the extra dressing and make it even more filling.
• Tip: Prep your dressing in advance. The flavors in the vinaigrette meld and improve over time. You can easily make it a day or two ahead and store it in a jar in the fridge—just give it a good shake before using.
• Tip: Use Lacinato (Dinosaur) kale for a more delicate texture. While curly kale works great, Lacinato kale has a flatter, softer leaf that some people find less fibrous. It’s a wonderful option if you can find it.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can assemble the entire salad (including the dressing) up to a day in advance. The kale is sturdy enough to hold up, and the flavors will meld together beautifully. I’d recommend storing the toasted pecans separately and adding them right before serving to keep them extra crunchy. Just give the salad a good toss before you dish it up.

I’m not a fan of goat cheese. What can I use instead?
No problem at all! Feta cheese is a fantastic substitute—it provides a similar salty, tangy punch. For a vegan version, a sprinkle of nutritional yeast can add a cheesy flavor, or you could use a vegan feta. Even some sharp white cheddar cheese, cubed small, would work wonderfully here. It’s all about your personal preference.

How should I store leftovers?
Leftovers will keep well in an airtight container in the refrigerator for 2-3 days. The kale might soften a bit more, but it will still be delicious. The pecans will lose some of their crunch over time, so if you think you’ll have leftovers, it’s a good idea to keep some extra toasted pecans on the side to add to your second helping.

Can I use a different type of nut?
Of course! Walnuts would be a great alternative with a slightly more bitter edge that pairs nicely with the sweet potatoes. Pepitas (pumpkin seeds) would add a lovely green color and a different kind of crunch. Sunflower seeds are another simple and delicious option. Just make sure to toast whatever nut or seed you choose for the best flavor.

My sweet potatoes are a bit dry. What did I do wrong?
This usually happens if they were a bit old to begin with or if they were cut too small and overcooked. To prevent this, make sure your cubes are a consistent 1-inch size and check them a few minutes before the timer goes off. They should be tender when pierced with a fork but not mushy. Tossing them with the oil while they’re still hot from the oven can also help redistribute any moisture.