A vibrant, nourishing salad combining massaged kale, roasted sweet potatoes, dried cherries, crumbled feta, and crunchy pepitas. This easy kale and sweet potato recipe is ideal for autumn meals, meal prep, or a healthy vegetarian lunch that’s both flavorful and satisfying.
Kale Salad with Roasted Sweet Potatoes
This fall-inspired salad balances sweet, savory, and tangy flavors: caramelized roasted sweet potato cubes, tart dried cherries, salty feta crumbles, and pepitas for crunch. The dressing—brightened with citrus and apple cider vinegar—softens the kale when massaged in, making the greens tender and more flavorful. The result is a colorful, nutrient-dense salad that’s easy to make and keeps well for weekday lunches.
Recipe created by Monique of Ambitious Kitchen and Lee of Fit Foodie Finds. The salad is vegetarian and can be adapted to be dairy-free or vegan by omitting or replacing the feta. It’s also perfect for meal prep: store components separately and assemble when ready to keep toppings crisp.
Variations
- Omit the feta for a dairy-free or vegan option, or use a plant-based feta alternative.
- Swap roasted butternut squash for sweet potatoes for a slightly different autumn flavor.
- Substitute dried cranberries for dried cherries if desired.
- Add cooked quinoa or farro to make the salad heartier and add extra protein and fiber.
Ingredients
For the salad:
- 2 medium sweet potatoes, diced into cubes
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon maple syrup (for roasting)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1 large bunch Tuscan kale, stems removed and very finely chopped (about 6 cups chopped)
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Freshly ground salt and pepper, to taste
For the topping:
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup feta cheese, crumbled
- 1/3 cup dried cherries
- 1/2 cup roasted or canned chickpeas (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- On a baking sheet, combine the diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon maple syrup, minced garlic, and 1/4 teaspoon salt. Toss to coat evenly.
- Spread the sweet potatoes in a single layer and roast for 35–45 minutes, stirring halfway through, until tender and lightly caramelized. Remove from the oven and let cool slightly.
- While the sweet potatoes roast, add the chopped kale to a large bowl.
- Make the dressing: whisk together 2 tablespoons olive oil, orange or lemon juice, apple cider vinegar, Dijon mustard, and 1 teaspoon maple syrup. Season with salt and pepper to taste.
- Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for 2–3 minutes until the leaves soften and lose some of their bitterness.
- When the sweet potatoes are done and slightly cooled, add them to the massaged kale along with the dried cherries and chickpeas (if using).
- Divide the salad into four bowls or serve in one large bowl. Just before serving, top with pepitas and crumbled feta so they stay crunchy.
Serving, Storage & Meal Prep Tips
- To meal prep, divide the base salad into containers and store pepitas, feta, and any crunchy toppings separately. Add toppings just before eating for the best texture.
- This salad keeps well in the fridge for 3–4 days if stored in airtight containers; dressing and kale hold up nicely as flavors continue to meld.
- If using canned chickpeas, drain and pat dry; roast them for extra crunch or add as-is for convenience.
- For added protein, top with grilled chicken or roasted tempeh if you want a non-vegetarian or higher-protein option.
Nutrition (per serving)
- Yield: 4 servings — Serving size: 1 salad
- Calories: 288 kcal
- Carbohydrates: 42.5 g
- Protein: 8.5 g
- Fat: 11 g
- Fiber: 6 g
- Sugar: 16 g
This kale salad is a flexible, flavorful option for seasonal menus and weekly meal prep. The contrast of tender massaged kale, sweet roasted potatoes, tart cherries, and crunchy pepitas makes every bite interesting. Adjust the toppings and dressings to taste and enjoy a simple, nutritious bowl any day of the week.