Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kale and roasted sweet potato salad in a large salad bowl topped with cheese and cranberries with wooden serving spoons in the bowl.

Roasted Sweet Potato Kale Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Amy Estes
  • Total Time: 30 minutes
  • Yield: 6 people 1x
  • Diet: Vegetarian

Description

This Kale Roasted Sweet Potato Salad is packed full of crunchy veggies like kale, and red onion mixed with perfectly roasted sweet potatoes, nutty pecans, creamy goat cheese, and dried cranberries. Drizzled with a tangy, sweet dijon dressing that makes it wonderfully tasty and packed with flavor. 


Ingredients

Scale

For the sweet potato kale salad

  • 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
  • 12 tablespoons  olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 bunches of curly kale (washed and massaged)
  • 1 cup cooked quinoa – cooled
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup diced red onion
  • 1/4 cup crumbled goat cheese

For the dijon dressing

  • 2 tablespoons dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

Roast the sweet potatoes

  1. Preheat oven to 425F degrees and line a baking sheet with parchment paper. Add the diced sweet potatoes to a medium-sized mixing bowl. Drizzle the olive oil onto the potatoes, sprinkle salt and pepper, and toss to coat. Pour the sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25-30 minutes. Remove and let cool for a few minutes. 

Make the dressing

  1. Add all of the dressing ingredients to a small bowl or mason jar and mix well to emulsify. 

Assemble and dress the salad

  1. Add the massaged kale to a salad bowl or platter, and top with the cooked quinoa, roasted sweet potatoes, red onion, pecans, cranberries, and goat cheese.
  2. Pour on the dressing, toss lightly, and serve.

Notes

Masage the kale before buidling the salad for better results.  This helps break down the kale and make it softer and more delicious. 

To store this salad:  Place ingredients into seperate containters and build the salad when ready to eat. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Healthy Salads
  • Method: Tossed
  • Cuisine: American