This Kale & Roasted Sweet Potato Salad is a fresh and hearty mix that brings together the earthy crunch of kale and the natural sweetness of roasted sweet potatoes. The combination of textures, with soft cubes of sweet potato and the slightly chewy kale leaves, makes every bite interesting and satisfying.
I love making this salad when I want something healthy but still filling. The roasting brings out such a lovely caramelized flavor in the sweet potatoes, and it pairs perfectly with the green, slightly bitter kale. A little squeeze of lemon or a drizzle of your favorite dressing really brightens everything up and ties the flavors together.
This salad works great as a side dish or even as a main when you add some nuts or chickpeas for extra protein. Whenever I bring it to a potluck or family dinner, it disappears fast because it’s both tasty and good for you. It’s one of those dishes I keep coming back to because it feels fresh but also keeps me full and happy.
Key Ingredients & Substitutions
Sweet Potato: This ingredient adds natural sweetness and a soft texture when roasted. If you don’t have sweet potatoes, try butternut squash or carrots for a similar effect.
Kale: I like using curly kale for its texture. Remember to massage it to soften the leaves! If kale isn’t your thing, try spinach or swiss chard as milder alternatives.
Chickpeas: Roasted chickpeas add a delightful crunch and protein. You can swap these for toasted nuts like almonds or walnuts if you prefer.
Dried Cranberries: These add a pop of sweetness and tartness. Raisins or chopped dried apricots work well too.
Pumpkin Seeds: They bring crunch and a nutty taste. Sunflower seeds or chopped pecans are good substitutes.
Feta Cheese: Optional but adds creaminess and tang. Goat cheese or vegan cheese can be used if preferred.
How Do You Soften Tough Kale to Make It More Enjoyable in Salads?
Raw kale can be tough and bitter, but massaging makes it softer and tastier. Here’s how I do it:
- Remove kale stems and chop leaves into bite-sized pieces.
- Place kale in a large bowl, sprinkle a pinch of salt over it to help break down the fibers.
- Add a small drizzle of olive oil to coat the leaves.
- Using your hands, rub and squeeze the leaves gently for 2-3 minutes until they darken and soften.
- The kale will feel less gritty and easier to chew.
This simple step really improves the salad texture and helps the leaves absorb the dressing better.
Equipment You’ll Need
- Baking sheet – I use this to roast the sweet potatoes and chickpeas at the same time for easy cleanup.
- Mixing bowls – handy for tossing the sweet potatoes, chickpeas, and kale separately before combining.
- Chef’s knife and cutting board – essential for chopping the sweet potatoes and kale leaves safely and easily.
- Whisk or fork – to mix up the dressing smoothly.
- Measuring spoons and cups – help keep the ingredients balanced and consistent.
Flavor Variations & Add-Ins
- Swap roasted chickpeas for toasted walnuts or sliced almonds for extra crunch and different flavors.
- Add crumbled goat cheese or shredded mozzarella instead of feta for a different creamy texture.
- Stir in cooked quinoa or cooked lentils to make this a heartier meal.
- Mix up the dried fruit—try chopped apricots or cherries for a new sweet-tart twist.
Kale & Roasted Sweet Potato Salad
Ingredients You’ll Need:
Main Salad:
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 bunch fresh kale, stems removed and leaves chopped
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup crumbled feta cheese (optional)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Time You’ll Need:
This salad takes about 10 minutes to prep, 25-30 minutes to roast, and another 5 minutes to toss everything together. So, plan for about 40-45 minutes total, perfect for a healthy lunch or easy dinner!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes and Chickpeas:
Preheat your oven to 425°F (220°C). In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until they’re fully coated. Spread them out on a baking sheet. On the same or a separate baking sheet, toss the chickpeas with cumin, chili powder, a pinch of salt, and a drizzle of olive oil. Spread them evenly. Roast both for 25-30 minutes, turning halfway through, until the sweet potatoes are soft and the chickpeas are crispy.
2. Prepare the Kale:
While the veggies roast, place chopped kale in a large bowl. Sprinkle with a pinch of salt and drizzle a little olive oil on top. Massage the kale with your hands for 2-3 minutes. This helps soften the leaves and makes them tastier.
3. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, and salt and pepper. Mix until smooth and well combined.
4. Toss the Salad:
When the sweet potatoes and chickpeas are done and slightly cooled, add them to the kale along with dried cranberries and pumpkin seeds. Pour the dressing over everything and toss gently to combine. If you like, sprinkle crumbled feta cheese on top.
5. Serve and Enjoy:
Your salad is ready! Serve immediately for the best flavor and texture, or refrigerate for up to a day to let the flavors blend even more.
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 excess moisture. Roast as directed until tender and slightly crispy.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 1 day. The kale may soften further, so it’s best enjoyed soon after making it for maximum freshness.
Can I Make This Salad Vegan?
Absolutely! Just skip the feta cheese or substitute it with a plant-based cheese or nutritional yeast for a cheesy flavor.
What Can I Use Instead of Chickpeas?
If you prefer, roasted nuts like almonds or walnuts can replace chickpeas for crunch and protein. Just toast them lightly before adding to the salad.