Roasted Sweet Potato Kale Salad
A vibrant salad featuring roasted sweet potatoes, massaged kale, crunchy pecans, and a tangy dijon-maple dressing, perfect for weeknight dinners or as a colorful side dish.
Ingredients
For the Salad
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes Substitute: use yams or butternut squash
- 1-2 tablespoons olive oil (for roasting)
- 1 teaspoon kosher salt For roasting
- 1/2 teaspoon black pepper For roasting
- 2 bunches kale, washed, stems removed and massaged until tender Lacinato or curly kale both work
- 1 cup cooked quinoa, cooled Swap for farro or bulgur for nuttier texture
- 1/2 cup golden raisins Substitute dried cranberries if you prefer tartness
- 1/2 cup chopped pecans Toasted if you have time
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese Feta works too
For the Dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup Or honey
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Preparation & Roasting
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss diced sweet potatoes with olive oil, kosher salt, and black pepper. Spread in a single layer.
- Roast for 25-30 minutes, flipping once, until edges are browned and centers are tender. Remove and let cool slightly.
Dressing Preparation
- While potatoes roast, make the dressing: whisk together Dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper until smooth. Taste and adjust acidity or sweetness.
Kale Preparation & Assembly
- Prepare the kale: strip leaves from stems, chop, then massage with a tiny pinch of salt for 30-60 seconds until leaves soften and darken.
- In a large bowl combine massaged kale, cooled quinoa, golden raisins, pecans, and red onion.
- Add roasted sweet potatoes and pour most of the dressing over the salad. Gently toss to combine—add more dressing if needed.
- Finish with crumbled goat cheese on top and a final grind of black pepper. Serve immediately or let the salad rest for 10-15 minutes so flavors meld.
Notes
If you want a vegan salad, omit the goat cheese or replace with a plant-based crumble. For lower oil, reduce the olive oil in the dressing and add a tablespoon of water to emulsify.