Description
This Sweet Potato Kale Salad is the perfect balance of sweet, savory, and tangy. Roasted sweet potatoes, massaged kale, crunchy nuts, and a creamy honey mustard dressing come together for a nutrient-packed, feel-good salad that’s perfect as a side or a light main dish.
Ingredients
For the Salad:
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 bunch curly kale, stems removed and chopped
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1 tablespoon lemon juice (for massaging kale)
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1/2 cup cooked quinoa (optional, for added protein)
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1/4 cup dried cranberries
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1/4 cup roasted pepitas or chopped almonds
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1/4 small red onion, thinly sliced
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Feta cheese, crumbled (optional)
For the Creamy Honey Mustard Dressing:
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1/4 cup plain Greek yogurt
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2 tablespoons Dijon mustard
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1 1/2 tablespoons honey
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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Salt and pepper, to taste
Instructions
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Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden. Let cool slightly.
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Massage the kale: Place chopped kale in a large bowl. Drizzle with lemon juice and a pinch of salt. Massage with your hands for 1–2 minutes until leaves are darker and softer.
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Make the dressing: In a small bowl, whisk together all dressing ingredients until smooth and creamy. Adjust seasoning to taste.
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Assemble the salad: Add roasted sweet potatoes, quinoa (if using), cranberries, pepitas, and red onion to the kale. Toss gently.
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Drizzle with dressing and toss again. Top with feta if desired. Serve immediately or chill before serving.
Notes
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This salad holds up well in the fridge—great for meal prep!
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You can substitute baby kale or spinach if you prefer a milder green.
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Add grilled chicken or chickpeas to make it more filling.