Kale & Roasted Sweet Potato Salad is a bright and hearty mix that balances the earthiness of kale with the natural sweetness of roasted sweet potatoes. You get a nice mix of textures here—the tender roasted cubes alongside the crisp, slightly chewy kale leaves make every bite interesting. A simple dressing usually ties it all together, adding a little zing and creaminess without overpowering the fresh flavors.
I really love making this salad when I want something healthy but still filling. The roasted sweet potatoes bring a comforting warmth and just a hint of caramelized sweetness that makes this salad feel like more than just leaves in a bowl. I often toss in some crunchy nuts or seeds for extra crunch, which adds a fun surprise as you eat. And a squeeze of lemon or a dash of balsamic gives it a nice fresh pop!
For me, this salad works great as a side dish or a light lunch, especially when paired with some crusty bread or grilled chicken. I’ve found it’s one of those dishes that’s easy to pack for work or school, and it tastes even better the next day once the flavors have melded. It’s a simple, reliable way to get some greens and veggies into your day while still feeling satisfying.
Key Ingredients & Substitutions
Sweet Potatoes: These bring natural sweetness and a soft texture when roasted. If you’re out of sweet potatoes, try butternut squash for a similar flavor and texture.
Kale: I love massaging the kale with a little oil and salt to make it less tough and easier to eat. If kale feels too bitter, spinach or baby greens work well too.
Chickpeas: Roasting chickpeas gives a crunchy contrast. You can substitute them with roasted nuts like almonds or walnuts for a similar texture.
Feta Cheese: Adds a salty creaminess that balances the sweet potatoes. If you want vegan options, try a plant-based cheese or skip it and add extra nuts or seeds.
Dried Cranberries: They bring a touch of sweetness and chewiness. Raisins or chopped dried apricots make great alternatives.
How Can I Make Kale Tender and Easy to Eat?
Kale can be tough raw, but massaging softens it and improves flavor:
- Remove the thick stems and chop the leaves.
- Add a pinch of salt and about 1 teaspoon olive oil per bunch.
- Using your hands, gently squeeze and rub the leaves for 2-3 minutes until they feel softer and darker green.
- This breaks down tough fibers and makes kale more enjoyable in salads.
Equipment You’ll Need
- Oven – For roasting sweet potatoes and chickpeas, I recommend a preheated 425°F (220°C) oven for even cooking.
- Mixing bowls – You’ll need a few for tossing the sweet potatoes, chickpeas, and salad ingredients. I like using large bowls for easy mixing.
- Baking sheets – Use two-lined sheets for roasting; a parchment-lined sheet makes cleanup easier and prevents sticking.
- Measuring spoons and cups – To measure olive oil, spices, and dressing ingredients accurately.
- Salad toss or large spoon – For tossing everything together gently to coat evenly.
Flavor Variations & Add-Ins
- Use crumbled goat cheese or grated Parmesan instead of feta for different cheesy flavors.
- Swap sweet potatoes with roasted carrots or squash for variety and different colors.
- Add grilled chicken, tofu, or shrimp to make it more filling and protein-rich.
- Mix in fresh herbs like cilantro, parsley, or basil for an extra burst of freshness.
How to Make Kale & Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Roasted Veggies & Salad:
- 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
- 1 tbsp olive oil (for roasting)
- Salt and pepper, to taste
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili powder (optional)
- 1 bunch kale (about 6 cups), stems removed and leaves chopped
- ¼ cup pumpkin seeds (pepitas), toasted
- ¼ cup dried cranberries or raisins
- ¼ cup crumbled feta cheese
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or fresh lemon juice
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare and 25 minutes to roast the sweet potatoes and chickpeas. The total time is roughly 35 to 40 minutes, including mixing and letting the salad flavors meld before serving.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes. Flip them halfway through roasting until they are tender and slightly caramelized.
2. Prepare and Roast the Chickpeas:
While the sweet potatoes roast, toss the drained and dried chickpeas with smoked paprika, cumin, chili powder (if you like a little heat), salt, and a small drizzle of olive oil. Spread them on a lined baking sheet. During the last 15 minutes of the sweet potatoes’ roasting time, put the chickpeas in the oven and roast until crispy.
3. Massage the Kale:
While the veggies roast, remove kale stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl, add a pinch of salt and 1 teaspoon olive oil, then massage with your hands for 2-3 minutes until the leaves soften and darken.
4. Make the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar (or lemon juice), maple syrup (or honey), Dijon mustard, salt, and pepper until well combined.
5. Assemble the Salad:
Add the roasted sweet potatoes, crispy chickpeas, toasted pumpkin seeds, dried cranberries, and crumbled feta cheese to the massaged kale. Pour the dressing over the salad and gently toss everything together to coat.
6. Serve:
Let the salad sit for 5 to 10 minutes to allow flavors to blend. Serve at room temperature or slightly chilled. Enjoy your fresh, colorful, and nourishing kale and roasted sweet potato salad!
Can I Use Frozen Sweet Potatoes?
Yes! If using frozen sweet potato cubes, thaw them completely and pat dry before roasting to avoid extra moisture. Roast the same way, but keep an eye on them as they might cook a bit faster.
How Can I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to prevent the kale from getting soggy. When ready to eat, toss everything together fresh.
Can I Make This Salad Vegan?
Absolutely! Simply omit the feta cheese or swap it for a plant-based cheese or toasted nuts for added texture and flavor.
What Can I Substitute for Pumpkin Seeds?
You can use sunflower seeds, chopped nuts like walnuts or pecans, or even roasted chickpeas for a similar crunchy texture if you don’t have pumpkin seeds on hand.
