Roasted Sweet Potato Kale Salad

Roasted Sweet Potato Kale Salad is a colorful, fresh, and hearty dish that brings together tender roasted sweet potatoes, crisp kale, and your favorite crunchy toppings. The sweet potatoes have…

By Riley • September 18, 2025 • Reading time: 6 min

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Roasted Sweet Potato Kale Salad is a colorful, fresh, and hearty dish that brings together tender roasted sweet potatoes, crisp kale, and your favorite crunchy toppings. The sweet potatoes have a lovely caramelized edge, while the kale adds just the right amount of chew and a bright green pop. It’s like eating a bowl of sunshine with a little bit of crunch and tang in every bite.

I love making this salad when I want something healthy but still satisfying. The roasting brings out the natural sweetness of the potatoes, which pairs perfectly with the slightly bitter kale. A simple dressing of lemon juice, olive oil, and a touch of honey ties everything together. I often add some toasted nuts or seeds on top for an extra layer of flavor and texture that everyone seems to enjoy.

This salad is a great side dish or light lunch, and I especially like serving it with a warm piece of bread or alongside grilled chicken. It’s one of those recipes I keep coming back to because it’s easy to prepare and feels like a little bit of comfort on a plate. If you’re looking for a fresh, tasty way to get more veggies in, this sweet potato kale salad is definitely worth trying!

Key Ingredients & Substitutions

Sweet Potatoes: These bring natural sweetness and soft texture after roasting. If you don’t have sweet potatoes, butternut squash is a tasty alternative. Just roast until tender and caramelized.

Kale: This hearty green is perfect here. I recommend removing the stems and massaging the leaves a bit to soften their bite. If you want a milder green, baby spinach works well too.

Chickpeas: They add protein and a nice texture contrast. Canned chickpeas are a time-saver, but cooking your own brings more flavor. For a nutty crunch, try roasted nuts instead.

Dried Cranberries: These little bursts of tart sweetness balance the roasted potatoes. Raisins or chopped dried cherries are fine substitutes.

Feta Cheese (optional): Feta gives a tangy creaminess that pairs nicely here. For dairy-free, try a nut-based cheese or simply skip it. The salad still shines bright.

How Do You Get Tender, Flavorful Kale Without It Being Bitter?

Kale can be tough and bitter if not handled well. Here’s the trick to making it soft and tasty:

• Wash kale thoroughly and remove tough stems.
• Chop the leaves into bite-sized pieces.
• Add a pinch of salt, then massage the kale with your hands for 2-3 minutes.
• The leaves will darken and soften, reducing bitterness and making them easier to eat.

This simple massage helps the kale absorb dressing better, giving you a more balanced and enjoyable salad every time.

Equipment You’ll Need

• Baking sheet – perfect for roasting the sweet potatoes evenly and getting that nice caramelized edge.
• Mixing bowl – you’ll toss and massage the kale here to soften it and combine all ingredients easily.
• Whisk – helps blend the dressing ingredients smoothly without lumps.
• Chef’s knife – for chopping sweet potatoes and kale into uniform pieces for even cooking and texture.
• Measuring spoons – to get your olive oil, mustard, and honey just right for a balanced dressing.

Flavor Variations & Add-Ins

• Swap chickpeas for cooked quinoa or lentils to add a different kind of protein and a nutty flavor.
• Add toasted walnuts or pecans for extra crunch and a rich, earthy taste that pairs well with sweet potatoes.
• Use goat cheese instead of feta for a softer texture and a tangy, creamy note that melts into the salad.
• Mix in roasted red peppers or caramelized onions to bring sweetness and depth to the flavors.

How to Make Roasted Sweet Potato Kale Salad?

Ingredients You’ll Need:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil (for roasting)
• Salt and freshly ground black pepper, to taste
• 5 cups kale leaves, stemmed and chopped
• 1 cup cooked chickpeas (or canned, rinsed and drained)
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced

How Much Time Will You Need?

This recipe takes about 10 minutes for prep and 25-30 minutes for roasting the sweet potatoes. Allow an extra 10 minutes for assembling and tossing the salad. You can serve it right away or chill it for 15-20 minutes if you want the flavors to meld nicely.

Step-by-Step Instructions:

1. Roast the Sweet Potatoes:

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast for 25-30 minutes, turning once halfway, until they’re golden brown and tender. Let them cool a bit before using.

2. Prepare and Massage the Kale:

Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. Put the kale in a large bowl, add a pinch of salt, and gently massage it with your hands for about 2 minutes. This softens the kale and reduces a bit of its bitterness, making it more enjoyable to eat.

3. Make the Dressing and Assemble:

In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Pour this dressing over the massaged kale and toss to coat evenly. Add in the roasted sweet potatoes, chickpeas, dried cranberries, and pumpkin seeds. Toss gently to mix. If you like, sprinkle crumbled feta cheese on top before serving. Enjoy right away or chill for a bit.

Can I Use Frozen Sweet Potatoes?

Yes, you can! Just thaw them completely and pat dry before roasting to avoid extra moisture, which can prevent caramelization.

How Long Will This Salad Keep in the Fridge?

Store leftovers in an airtight container for up to 3 days. The salad may soften over time, so it’s best enjoyed fresh or within the first day or two.

Can I Make This Salad Vegan?

Absolutely! Simply omit the feta cheese or substitute it with a plant-based cheese or nuts for added texture and flavor.

What Can I Substitute for Kale?

Try using spinach, arugula, or mixed greens if you prefer a milder leaf. Keep in mind these greens are more delicate and don’t need massaging like kale.