Dinner

Roasted Sweet Potato and Kale Salad Recipe

Byanna orden December 19, 2025December 19, 2025

Introduction

This Roasted Sweet Potato and Kale Salad is a vibrant and hearty dish perfect for any season. With tender roasted sweet potatoes, crunchy kale, crisp apples, and a tangy dressing, it balances sweet, savory, and tart flavors beautifully.

A colorful salad is arranged in a round white bowl with a speckled pattern. The base layer is bright green curly kale spread evenly. On top, there are small, orange-roasted sweet potato cubes scattered throughout. Thin slices of red apple with their skins on are neatly placed in two curved groups. Large reddish-brown pecans are placed evenly around the salad, along with small, dark red dried cranberries. White crumbles of cheese are sprinkled across the top, adding contrast. The salad sits on a white marbled surface, and a spoon is partly visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds sweet potato (about 2 medium)
1 tablespoon olive oil
1/2 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 garlic clove (pressed or grated)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium bunch kale (about 8 cups chopped)
1 medium apple (thinly sliced or chopped)
1/2 cup dried cranberries
1/2 cup toasted pecans (or toasted sliced almonds)
1/2 cup crumbled feta cheese

Instructions

Step 1: Preheat oven to 425°F and grease a large baking sheet with cooking spray. Peel and dice the sweet potatoes into 1/2-inch thick pieces. Transfer them to the baking sheet.
Step 2: Drizzle the sweet potatoes with 1 tablespoon olive oil, 1/2 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat evenly and spread into a single layer.
Step 3: Bake for about 30 minutes, turning the pan halfway through roasting. Remove from the oven and let the sweet potatoes cool while preparing the rest of the salad.
Step 4: In a mason jar or small bowl, combine 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 pressed or grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Shake or whisk well until fully combined. Re-shake before using if dressing separates.
Step 5: Strip the kale leaves from their tough stems, then wash and dry thoroughly. Chop or tear the leaves into bite-sized pieces and place them in a large bowl.
Step 6: Drizzle about 2 tablespoons of the dressing over the kale. Massage the leaves with your hands for 1–2 minutes to soften them and reduce bitterness. The kale will shrink as it softens.
Step 7: Add the cooled sweet potatoes, sliced apple, toasted pecans, dried cranberries, and crumbled feta cheese on top of the kale. Drizzle remaining dressing over the salad or add to taste, then toss gently to combine and serve.

Tips & Variations

For extra crunch, use toasted sliced almonds instead of pecans.
Massage the kale well to make it more tender and easier to digest.
Add cooked quinoa or chickpeas for added protein to make it a complete meal.
Swap apples for pears in the fall for a different fruity twist.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid the kale becoming too soggy. Re-toss the salad well before serving. The salad is best served fresh but can be enjoyed chilled or at room temperature.

How to Serve

A large round bowl filled with a colorful salad sitting on a white marbled surface. The base layer consists of green curly kale leaves scattered evenly. On top, there are slices of red and white apples arranged in curved rows, and bright orange cubes of roasted sweet potatoes spread throughout. Dark brown pecan halves and small pieces of white crumbled cheese are sprinkled generously over the salad. Small red dried cranberries add pops of color scattered around the other ingredients, creating a vibrant mix of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this salad?

Fresh sweet potatoes roast better for texture and flavor, but you can use thawed frozen sweet potatoes if needed. Roast them until tender and slightly caramelized to mimic fresh roasting.