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Sweet potato kale salad with roasted sweet potatoes, crispy chickpeas, avocado, greens, and creamy dressing in a wooden bowl.
Callie Brooks

Sweet Potato Kale Salad

A hearty fall salad featuring roasted sweet potatoes, massaged kale, feta, pomegranate, and crunchy nuts, all tossed in a cozy maple balsamic dressing. Perfect for holidays or everyday meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fall, Holiday
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp olive oil (for roasting)
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 bunch lacinato or curly kale, stems removed, finely chopped
  • 0.5 cup crumbled feta or goat cheese
  • 0.5 cup pomegranate arils
  • 0.5 cup toasted pecans or walnuts, roughly chopped
  • 0.25 cup dried cranberries or cherries
  • Crispy fried shallots (optional, for garnish)
  • 0.25 cup extra virgin olive oil (for dressing)
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste (for dressing)

Equipment

  • baking sheet
  • mixing bowls
  • whisk or jar for dressing
  • knife and cutting board
  • serving bowl

Method
 

  1. 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.
  2. 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.
  3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until emulsified.
  4. Add roasted sweet potatoes, cheese, pomegranate arils, toasted nuts, and cranberries to the kale. Drizzle with dressing and toss gently to combine.
  5. Top with crispy shallots if using, and serve immediately or chill for 15 minutes before serving for best flavor.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 360mgPotassium: 480mgFiber: 5gSugar: 10gVitamin A: 9800IUVitamin C: 60mgCalcium: 120mgIron: 2mg

Notes

Massage the kale to soften its texture and mellow its flavor. Roast the sweet potatoes until caramelized for best results. Add crispy shallots for extra crunch. Chill the salad for 15 minutes before serving to let the flavors meld. Keep dressing separate if preparing ahead.

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