This Roasted Sweet potato and Kale Salad is a satisfying combination of vibrant flavors and texture, topped with the best honey Dijon dressing. This fall salad delivers a perfect balance of sweet, savory, and crunchy elements in every bite!
I can't get enough of sweet potatoes, especially in sweet potato muffins and our incredibly popular sweet potato soufflé at Thanksgiving.
But they're also delicious when roasted and tossed into a salad. Paired with hearty kale, the vibrant colors create a stunning visual contrast, while the soft, tender texture of the roasted sweet potatoes adds a wonderful contrast to the chewiness of the kale.
This sweet potato salad is flavor-packed featuring kale, feta cheese, toasted sliced almonds, dried cranberries, and sliced shallots—talk about a tasty combination.
The tangy feta contrasts the caramelized sweetness of the roasted sweet potatoes, while the dried cranberries add a sweet chewiness, and the shallots provide a zesty bite. Crispy toasted almonds bring in a satisfying crunch, and the honey Dijon mustard dressing ties everything together perfectly.
Not only does this salad make a stunning addition to your Thanksgiving or holiday table, but it’s also a hearty and satisfying dinner idea.
My favorite part? You can easily roast the sweet potatoes ahead of time, and since kale is one of the few greens that holds up well in the fridge, this salad won’t wilt or lose its texture like other leafy greens.
Jump to:
Why you'll love it?
- Hearty and satisfying
- Vibrant and colorful
- Make ahead salad recipe
- Best honey dijon dressing ever
- Sweet, savory, tangy and crispy flavors and textures
Substitutions and variations
- Use goat cheese instead of feta cheese
- Toss in sliced apples for a sweet crunch
- Use toasted pecans or walnuts instead of sliced almonds
- Use baby spinach, or mixed greens instead of kale, but toss the dressing just before serving.
- Try the hot honey recipe instead of regular honey.
How to make roasted sweet potato and kale salad?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Step 5 - Mix all dressing ingredients into a mason jar and shake well, until well combined.
👩🍳 Tip: You may need to re-shake before dressing the salad since it can separate as it sits.
How to chop kale for salad?
Kale leaves have a tough, fibrous stem that should be removed before chopping. To do this, hold the stem with one hand and strip the leaves off with the other. Rinse the leaves thoroughly, then transfer them to a salad spinner or spread them on kitchen towels to dry. Once dry, stack the leaves together and either slice them into thin strips or tear them into bite-sized pieces.
Step 8 - Scatter roasted and cooled sweet potatoes, cranberries, shallots, toasted sliced almonds, and feta cheese. Drizzle the top with more dressing to taste and enjoy.
Make ahead instructions
Leftover kale salad stays fresh for up to 3 days when stored in an airtight container in the fridge. Thanks to the sturdy nature of kale, it holds up well even after being dressed!
Whether you're prepping for a dinner party or meal prepping for the week, it makes an excellent make-ahead salad. Simply cover and refrigerate any leftovers for up to 24 hours to keep it crisp and delicious.
You can also roast the sweet potatoes, prepare the dressing, and wash and chop the kale ahead of time, then store everything separately. Just assemble the salad right before serving.
Recipe tips
- Let the sweet potatoes cool before you toss into the salad.
- Use goat cheese instead of feta cheese.
- Dressing can be mixed ahead and refrigerated for up to a day.
- Toast the sliced almonds.
More kale recipes
Roasted Sweet Potato and Kale Salad
Ingredients
Roasted sweet potato
- 1 ½ pounds sweet potato about 2 medium
- 1 ½ tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Dressing
- 4 tablespoons olive oil
- 2 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons honey
- ½ tablespoon Dijon mustard
- 1 garlic clove pressed or grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Salad
- 1 medium bunch kale (8 cups chopped)
- ½ cup dried cranberries
- ½ cup sliced almonds toasted
- 2 ounces feta cheese crumbled
- 1 medium shallot thinly sliced
Instructions
Roast sweet potatoes
- Preheat oven to 400°F.
- Bake for about 30 minutes, turning the pan half way through roasting. Remove from the oven and let cool while preparing the salad.
Make dressing
- Combine all dressing ingredients into a mason jar and shake well, until well combined. You may need to re-shake before dressing the salad since it can separate as it sits.
Salad
- Drizzle with some dressing and massage with your hands for 3-4 minutes until kale is tender and soft.
- Scatter roasted and cooled sweet potatoes, cranberries, shallots, toasted sliced almonds, and feta cheese. Drizzle the top with more dressing to taste and enjoy.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Leave a Reply