Roasted Sweet Potato and Kale Salad
This Roasted Sweet Potato Kale Salad is loaded with fall goodness — tender sweet potatoes, crisp apples, tangy feta, dried cranberries, and toasted pecans, all tossed in a homemade honey Dijon dressing. Sweet, savory, and crunchy all in one bite!
Servings 6 Servings as a Side
Calories 359kcal
Ingredients
Roasted sweet potato
- 1 ½ pounds sweet potato about 2 medium
- 1 tablespoon olive oil
- ½ tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Dressing
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 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)
- 1 medium apple thinly sliced or chopped
- ½ cup dried cranberries
- ½ cup toasted pecans or toasted sliced almonds
- ½ cup crumbled feta cheese
Instructions
Roast sweet potatoes
- Preheat oven to 425°F and grease a large baking sheet with cooking spray. Peel and dice sweet potatoes into ½” thick pieces and transfer them to the baking sheet. Drizzle with 1 tablespoon olive oil, ½ tablespoon honey, ½ teaspoon salt and ¼ teaspoon pepper and toss to combine. Spread into an even layer.
- 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
- Strip the kale leaves from the stems and discard the tough stems. Wash and dry the leaves thoroughly, then chop or tear them into bite-sized pieces. Add the kale to a large bowl, drizzle with about 2 tablespoons of the dressing, and massage the leaves with your hands for 1–2 minutes. This helps soften the kale, reduce bitterness, and will also make the leaves shrink in volume.
- Scatter cooled sweet potatoes, sliced apple, pecans, dried cranberries, and crumbled feta on the kale. Drizzle the remaining dressing on top (or use to taste) and enjoy!
Notes
Let the sweet potatoes cool before you toss into the salad.
Dressing can be mixed ahead and refrigerated for up to a day.
Nutrition
Serving: 1Serving | Calories: 359kcal | Carbohydrates: 44g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 479mg | Potassium: 472mg | Fiber: 6g | Sugar: 23g | Vitamin A: 16112IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg