Sweet Potato Kale Salad with Maple Balsamic Dressing
When the air cools and fall flavors take center stage, I always crave hearty salads that balance comfort and freshness. The first time I made this sweet potato kale salad, I had just roasted a tray of caramelized sweet potatoes, and the aroma of paprika and garlic filled the kitchen. Tossing them with earthy kale, tangy feta, juicy pomegranate, and a maple balsamic dressing created a dish that tasted like autumn in every bite. It’s colorful, nourishing, and festive enough to serve at holiday dinners, yet simple enough for a weekday lunch.
Table of Contents
Table of Contents
Sweet Potato Kale Salad
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and caramelized. Let cool slightly.
- Place chopped kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage for 2–3 minutes until the kale is softened and deep green.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until emulsified.
- Add roasted sweet potatoes, cheese, pomegranate arils, toasted nuts, and cranberries to the kale. Drizzle with dressing and toss gently to combine.
- Top with crispy shallots if using, and serve immediately or chill for 15 minutes before serving for best flavor.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this sweet potato kale salad
- Roasted sweet potatoes add a caramelized, savory-sweet base.
- Kale brings crunch and earthy flavor when massaged to tenderness.
- Pomegranate, cranberries, and nuts add pops of color and texture.
- Maple balsamic dressing ties it all together with a cozy fall vibe.
- Perfect as a Thanksgiving side, a healthy meal prep lunch, or a festive salad for gatherings.
Ingredients you’ll need
For the roasted sweet potatoes
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and black pepper, to taste
For the salad
- 1 bunch lacinato or curly kale, stems removed, finely chopped
- ½ cup crumbled feta or goat cheese
- ½ cup pomegranate arils
- ½ cup toasted pecans or walnuts, roughly chopped
- ¼ cup dried cranberries or cherries
- Crispy fried shallots (optional, for garnish)
For the maple balsamic dressing
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper, to taste
How to make sweet potato kale salad step by step
- Roast the sweet potatoes – Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until caramelized. Let cool slightly.
- Massage the kale – Place chopped kale in a large bowl, drizzle with 1 tsp olive oil and a pinch of salt. Massage with your hands for 2–3 minutes until tender and deep green.
- Whisk the dressing – In a small bowl or jar, combine olive oil, balsamic vinegar, maple syrup, Dijon, garlic, salt, and pepper. Whisk until emulsified.
- Assemble the salad – Add roasted sweet potatoes, cheese, pomegranate, nuts, and cranberries to the kale. Drizzle with dressing and toss gently.
- Serve – Top with crispy shallots for crunch and enjoy fresh.
How to serve sweet potato kale salad
This salad shines on a Thanksgiving or Christmas table, but it’s also perfect for meal prep. Pair it with roasted chicken, grilled salmon, or even a warm soup. For a holiday twist, swap pomegranate for dried figs or apples.
Tips for perfecting this salad
- Roast sweet potatoes until golden for maximum flavor.
- Massage kale well to remove bitterness.
- Toast nuts for extra crunch.
- Chill the salad 15 minutes before serving to meld flavors.
Common mistakes to avoid
- Skipping the kale massage – it makes a huge difference in texture.
- Overdressing – add dressing gradually to avoid sogginess.
- Cutting sweet potatoes too large – smaller cubes roast evenly and caramelize better.
Storage and reheating instructions
- Fridge: Store leftovers in an airtight container for up to 3 days. Keep dressing separate if making ahead.
- Freezer: Not recommended, as kale and roasted potatoes lose texture.
- Reheating: Warm sweet potatoes separately before tossing into salad, or enjoy everything chilled.
Frequently asked questions
Can I make this salad vegan? Yes, just swap feta for vegan cheese or omit entirely.
Can I use spinach instead of kale? Absolutely, though kale holds up better to the hearty toppings.
Can I prep it ahead? Yes, roast sweet potatoes and mix dressing up to 2 days ahead. Assemble before serving.
What proteins go well with this salad? Grilled chicken, salmon, or even roasted chickpeas.
