I’ll be the first to say that not all salad recipes are made equally. There are a lot of incredibly boring salad recipes floating around the web, but this roasted kale sweet potato salad is anything but boring (and I bet it’ll be one of those salads that you

It’s incredibly easy to make, is perfect for meal prep, and if you happen to have any leftover salad it’ll taste just as good the next day!

Why you’ll love this roasted sweet potato kale salad

It’s the perfect autumn transition salad. With summer coming to an end, it can be hard to let go of those bright and fresh summer meals. This sweet potato kale salad is still just as bright and fresh, but introduces those autumn flavors we know and love.

It makes a perfect side salad. Serve this roasted sweet potato kale salad with your favorite chicken dish (like chicken saltimbocca).

It’s so easy to make. Apart from roasting the sweet potato, this salad is as easy as pie! But, let’s be honest, even roasting sweet potatoes doesn’t take much.

Ingredients

To make this roasted sweet potato kale salad, you’ll need:

For the roasted sweet potatoes:

• Sweet potatoes – If you’re making this sweet potato salad for more than two – three people, I’d recommend using two sweet potatoes. If you’re making it for yourself (or for two people) one sweet potato is enough!
• Olive oil – Olive oil is used to keep the sweet potatoes from sticking to the baking sheet. Feel free to swap the olive oil with another neutral oil.
• Spices – I use salt, pepper, and ground cinnamon. While the cinnamon is optional, it pairs beautifully with the roasted sweet potatoes in this dish! I wouldn’t skip it.

For the salad:

• Kale – Any variation of kale works! For this sweet potato kale salad, I used curly green kale. But feel free to use tuscan kale too!
• Cranberries – The sweetness from the cranberries pairs beautifully with the roasted sweet potato.
• Walnuts – If, like me, you like having a bit of crunch in your salad (and don’t always want croutons) walnuts work perfectly. Truthfully, any nut would work in this kale sweet potato salad!
• Pears – You can totally skip them if you’re not a fan, but adding pears to this salad is absolutely delicious.
• Salad dressing of choice – Leaving this one up to you! I used Acid League Pink Peppercorn Honey Yuzu Vinaigrette – but a simple apple cider vinegar based salad dressing would work just as well!

While that’s all you need to make my sweet potato kale salad, you can also throw in…

• Goat cheese crumbles
• Feta cheese
• Roasted chicken
• Pumpkin seeds
• Sunflower seeds
• Roasted chickpeas
• Fresh lemon juice
• Maple syrup
• Dijon mustard
• Garlic powder

… or really whatever you’d like! You can also swap the cubed sweet potatoes with some butternut squash!

How to make roasted sweet potato kale salad

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper. Set to the side.

Peel and dice the sweet potato. Place the diced sweet potatoes into a bowl, drizzle the olive oil on top, and coat with your spices. Then place onto the prepared baking sheet and cook for 30-45 minutes (or until the sweet potatoes are turning golden brown).

Tip: Make sure the sweet potato cubes are all uniform so they cook evenly!

Remove the roasted sweet potatoes from the oven and let cool slightly on the baking sheet. While they cool, make your salad base.

Gently wash your kale and, if needed, rip it into smaller bite-sized pieces. Add in the sliced pear, walnuts, an cranberries. Then, add in the cooled sweet potatoes. Top with your salad dressing and serve!

Frequently asked questions

How long will my roasted sweet potato kale salad last?

Store your kale and sweet potato salad in the fridge in an airtight container for up to five days.

Should I massage my kale?

Typically, yes! You’d want to massage kale for 5-10 minutes to reduce the bitter flavor.

Roasted Sweet Potato and Kale Salad

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If you ask me, there’s nothing that shouts “fall” more than this sweet potato and kale salad. All of the flavors in this dish are perfect for this time of the year!

• Author: Kayla
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 Minutes
• Yield: 3 servings 1x

Ingredients

Scale 1x2x3x

For the roasted sweet potatoes:

• 1 sweet potato, peeled and diced
• 1 TBSP olive oil
• 1 TSP cinnamon
• 1/2 TSP salt and pepper

For the salad base:

• 1 pear, sliced
• 1/2 bag kale
• 1/3 cup dried cranberries
• 1/3 cup walnuts
• 1/4 cup salad dressing of your choice

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Instructions

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper. Set to the side.
2. Peel and dice the sweet potato. Place the diced sweet potatoes into a bowl, drizzle the olive oil on top, and coat with your spices. Then place onto the prepared baking sheet and cook for 30-45 minutes (or until the sweet potatoes are turning golden brown).
3. Remove the roasted sweet potatoes from the oven and let cool slightly on the baking sheet. While they cool, make your salad base.
4. Gently wash your kale and, if needed, rip it into smaller bite-sized pieces. Add in the sliced pear, walnuts, an cranberries. Then, add in the cooled sweet potatoes. Top with your salad dressing and serve!