This Roasted Sweet Potato Kale Salad is a wonderful mix of tender roasted sweet potatoes, hearty kale leaves, and a simple dressing that brings it all together. The sweetness from the potatoes pairs so well with the slightly bitter kale, creating a tasty balance in every bite. It’s full of color, texture, and flavor, making it both satisfying and fresh.
I love making this salad when I want something nourishing but still easy to throw together. Roasting the sweet potatoes brings out their natural sweetness, and massaging the kale with a bit of olive oil makes it so much softer and easier to enjoy. I usually toss in some nuts or seeds for a nice crunch—those little extras always make it feel special to me.
My favorite way to serve this salad is as a light lunch or as a side dish at dinner. It’s also great packed for a work lunch because it tastes just as good cold as it does warm. Whether you’re looking for a simple weeknight meal or a dish to bring to a gathering, this salad fits right in and everybody seems to love it!
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star here, adding sweetness and softness after roasting. If you can’t find them, butternut squash or carrots work well as alternatives.
Kale: Use curly kale for texture and flavor. To make it less tough and bitter, don’t forget to massage it with olive oil—it makes a big difference!
Pecans: Toasted pecans add crunch and nuttiness. You can swap them for walnuts, almonds, or pumpkin seeds based on what you have or prefer.
Tahini Dressing: Tahini lends a creamy, slightly nutty taste. If you don’t have tahini, Greek yogurt or a simple olive oil-lemon dressing can work as a lighter substitute.
How Do You Soften Kale and Make It Easy to Eat?
Kale can be tough and bitter if not handled right. Massaging it helps break down the fibers, making it tender and tasty.
- Remove the kale stems and chop the leaves into bite-sized pieces.
- Drizzle with olive oil (about 1 tablespoon per 6 cups of kale).
- Rub and squeeze the leaves between your fingers for 2-3 minutes.
- The leaves will darken and shrink a bit—this means they’re ready to enjoy!
This simple step softens kale and reduces bitterness, helping your salad taste smooth and fresh.
Equipment You’ll Need
- Baking sheet – perfect for roasting the sweet potatoes evenly and getting those crispy edges.
- Mixing bowl – to toss and massage the kale easily without making a mess.
- Whisk – helps blend the tahini dressing smooth and creamy.
- Measuring spoons – for accuracy with spices and dressing ingredients.
- Chef’s knife – sharp and sturdy for chopping sweet potatoes and kale efficiently.
Flavor Variations & Add-Ins
- Add cooked quinoa or farro for extra texture and to make the salad more filling.
- Swap pecans for toasted pumpkin seeds to add a slightly different crunch and a nut-free option.
- Stir in crumbled feta or goat cheese for a tangy, creamy contrast to the sweet potatoes.
- Mix in dried cranberries or pomegranate seeds for a pop of sweetness and bright color.
Roasted Sweet Potato Kale Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into sticks or cubes
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- 6 cups kale leaves, stems removed and chopped
- 1 tablespoon olive oil (for massaging kale)
- ½ cup pecans, toasted
- ¼ cup finely chopped fresh herbs (such as parsley or cilantro) (optional)
For the Dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon maple syrup or honey
- 1 garlic clove, minced
- 3-4 tablespoons water (to thin dressing)
- Salt and pepper, to taste
How Much Time Will You Need?
About 35 to 40 minutes total—25-30 minutes to roast the sweet potatoes, and around 10 minutes to prep the kale, make the dressing, and assemble the salad.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Toss the sweet potato sticks with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread them all out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until they’re soft and caramelized on the edges. Let them cool a bit when done.
2. Prepare the Kale:
While the sweet potatoes roast, rinse and dry the kale. Place the chopped kale in a large bowl and drizzle with 1 tablespoon olive oil. Massage the kale with your hands for 2-3 minutes until it softens and becomes darker in color; this makes it easier to eat and less bitter.
3. Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, vinegar, maple syrup (or honey), minced garlic, salt, and pepper. Add water gradually, stirring until the dressing is smooth and easy to pour.
4. Assemble the Salad:
Add the roasted sweet potatoes and toasted pecans to the massaged kale. Drizzle with the tahini dressing and toss gently to combine everything. If you have fresh herbs, sprinkle them over the top for extra flavor and freshness.
5. Serve or Store:
Enjoy the salad right away for the best combination of warm potatoes and crisp kale. Alternatively, refrigerate it for up to one day to let the flavors blend nicely.
Can I Use Frozen Sweet Potatoes for This Salad?
Yes, you can use frozen sweet potato cubes—just thaw them completely and pat dry before roasting to avoid extra moisture. Cooking time might be a bit shorter, so keep an eye on them while roasting.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The kale may soften further, and the dressing might thicken, so give it a quick toss and add a splash of water or lemon juice before serving.
Can I Substitute the Tahini Dressing?
Absolutely! If you don’t have tahini, try a simple lemon vinaigrette with olive oil, lemon juice, a bit of honey, and mustard. Greek yogurt also makes a creamy alternative for the dressing.
How Can I Make This Salad More Filling?
Add cooked grains like quinoa, farro, or brown rice to the salad for extra texture and protein. You can also toss in some chickpeas or grilled chicken if you want added protein.
