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A vibrant kale and sweet potato salad with a tangy, healthy dressing. This crunchy kale salad is perfect for meal prep or a hearty side dish!
What You'll Need for Kale and Sweet Potato Salad:
Ingredients:
- Kale, such as Lacinato Tuscan kale
- Sweet Potatoes
- Shallots
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Dijon or Stone Ground Mustard
- Maple Syrup
- Garlic Cloves
- Ground Paprika
- Thyme
- Apples
- Parmesan Cheese
- Pecans
- Dried Cranberries (optional)
Equipment:
How to Make Sweet Potato and Kale Salad:
This recipe combines some whisking and roasting! While the sweet potatoes are cooking in the oven, the dressing and the remaining salad ingredients will be prepared.
For the dressing, whisk the remaining olive oil ( 2 tablespoons divided for the sweet potatoes), apple cider vinegar, mustard, maple syrup, garlic, and salt in a small bowl.
Using a tablespoon at a time, rub this salad dressing mixture into the kale leaves to gently massage them. This softens the leaves.
After the sweet potatoes are cooked and cooled to the touch, mix with the remaining salad ingredients. Plate and serve.
Drizzle any leftover dressing if desired. Store the dressing separately for any salad leftovers.
How to Store it:
This crunchy kale salad can be stored in an airtight container in the refrigerator for 3 to 5 days. Storing the leftover dressing separately will keep the salad from getting soggy.
Variations:
This kale and sweet potato salad is gluten-free! Just double-check your ingredients label to ensure that products do not contain cross-contamination in wheat-containing facilities.
To make this vegan: Use your favorite vegan or non-dairy cheese.
Want to up the protein? Add in your favorite protein, such as chicken, salmon, tofu, or chickpeas!
Prefer less sugar? Omit the maple syrup, or use your favorite sugar-free sweetener, such as stevia or monk fruit syrup.
For a nut-free option: Use pumpkin or sunflower seeds; check the label ingredients to make sure they were not processed in a nut-containing facility to prevent cross-contamination.
If you enjoyed this recipe, please leave your feedback, comments, or questions below! I love hearing from all of you!
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Kale and Sweet Potato Salad
A vibrant kale and sweet potato salad with a tangy, healthy dressing. This crunchy kale salad is perfect for meal prep or a hearty side dish!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Main
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 tablespoons extra virgin olive oil, divided
½ teaspoon ground smoked paprika
1 teaspoon dried thyme
2 sweet potatoes, cubed into 1" pieces
3 tablespoons apple cider vinegar
1 tablespoon dijon mustard (preferably stone-ground)
2 tablespoons maple syrup
3 garlic cloves, crushed or minced
¼ teaspoon salt
2 bunches of kale, such as Lacinato Tuscan kale, chopped, stems removed
2 medium apples, chopped
2 shallots, peeled, thinly sliced
½ cup chopped pecans, roasted
½ cup dried cranberries (optional)
½ to 1 cup Parmesan cheese, shredded
Get Recipe Ingredients
Instructions
Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, combine 2 tablespoons olive oil, sweet potatoes, paprika, and thyme. Transfer to a parchment-lined baking sheet and spread evenly. Roast for 20-25 minutes or until browning, rotating halfway.
While the potatoes are roasting, in a small bowl, whisk together the remaining olive oil, apple cider vinegar, mustard, maple syrup, garlic cloves, and salt to make the dressing. Set aside.
In a large mixing bowl (same used for the potatoes), transfer the kale. Drizzle the dressing a tablespoon at a time and massage with the kale. Rub the kale with the dressing by massaging with your hands; this will soften the leaves. Use enough dressing to coat the kale leaves and set aside any remaining dressing.
Once the sweet potatoes are done, let them cool. Transfer to the large mixing bowl with the kale and add the remaining ingredients. Stir well to combine. Drizzle with additional dressing if desired.
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