Description
This Sweet Potato Kale Salad is a hearty, nutrient-packed power bowl that combines caramelized roasted sweet potatoes, tender massaged kale, toasted nuts, creamy feta, and a zesty lemon vinaigrette. Naturally gluten-free and vegetarian, it’s perfect for meal prep, potlucks, or a satisfying weekday lunch or dinner.
Ingredients
2 large sweet potatoes, peeled and cubed
1 bunch kale, de-stemmed and chopped
3 tbsp olive oil (divided)
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
2 tbsp lemon juice (divided)
1 tbsp Dijon mustard
1 tbsp maple syrup or honey
3 tbsp olive oil (for dressing)
½ cup toasted pecans or walnuts
⅓ cup feta cheese (optional)
¼ cup dried cranberries
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 ½ tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
While roasting, massage chopped kale with 1 tbsp olive oil and 1 tbsp lemon juice for 1–2 minutes until tender.
Whisk together 2 tbsp lemon juice, Dijon mustard, maple syrup, and 3 tbsp olive oil in a small bowl or jar. Season to taste.
Combine massaged kale, roasted sweet potatoes, nuts, cranberries, and feta in a large bowl. Drizzle with dressing and toss gently.
Serve warm or chilled. Let rest 15 minutes after assembling for the best flavor.
Notes
Use baby kale if you want to skip the massaging step.
Add quinoa, chickpeas, or grilled chicken for a full meal.
Salad components can be prepped separately and stored for up to 4 days.
Substitute tahini dressing for a creamy vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Main Dish
- Method: Roasting / Tossed Salad
- Cuisine: American / Health-Conscious