Forget boring salads! We’ve put a new spin on Kale and Sweet Potato Salad with spiced, roasted sweet potatoes, chickpeas, cranberries, and pumpkin seeds to make this salad pop with flavor. You’re going to love just how easy it is to throw together and how customizable it is to fit your family’s preferences.
As a fourth generation Southern cook, I’ve been eating and cooking sweet potatoes most of my life. Southerners love a good budget meal, and sweet potatoes fit that bill so perfectly because they can be a main dish (baked sweet potato with a small salad for a light supper) or most often, as a side or addition to something else.
We love sweet potatoes during the holidays in the form of my Mama’s Sweet Potato Pie or Joann’s Sweet Potato Casserole (is it a side? a dessert? nobody knows!). But my favorite way to eat them is cut up and roasted in the oven.
We eat a lot of roasted vegetables, and sweet potatoes are so versatile. Similar to my Arugula Salad with Roasted Sweet Potatoes and Chicken, this Kale and Sweet Potato Salad is a delicious way to enjoy one of the most nutritious and tasty vegetables.
Testing results for kale and sweet potato salad
- We opted for avocado oil for roasting the sweet potatoes and for the dressing, but we’ve also tested with olive oil and either will work just fine.
- We tested the dressing with avocado oil and rose wine vinegar, which is a delightful combination. If you can’t find rose wine vinegar, feel free to use apple cider vinegar, champagne vinegar, or red wine vinegar.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Avocado oil: We typically use olive oil but wanted to change it up for this recipe. Either one is fine so don’t run out and buy avodado oil just for this recipe if you don’t already have some.
Red pepper flakes: You’re only using 1/4 teaspoon of red pepper flakes, so don’t be concerned that this recipe is too spicy. It’s balanced with just a slight hint of heat.
Kale: You can use baby kale or chopped kale. Our preference for this recipe is lacinato kale, because it’s milder, sweeter, and more tender.
Chickpeas: If you’re like my husband and not a fan of the texture of chickpeas, you can substitute cannellini beans.
Red onion: We’re using raw onions, but pickled red onions would be a nice touch as well.
Pin this now to save it for laterHow to make kale and sweet potato salad
- Toss the sweet potatoes with avocado oil and spices and roast until tender.
- While the sweet potatoes are cooking, make the vinaigrette and toss the kale with it, massaging the kale to get each piece coated with dressing.
- Place the other salad ingredients in a large bowl or on individual serving plates and top with the roasted sweet potatoes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Kale Sweet Potato Salad Recipe
Ingredients
Salad Ingredients
- 1-2 sweet potatoes (2 cups), cubed
- 1 teaspoon avocado oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 6 cups baby kale / kale chopped
- 15 ounce can of chickpeas, drained and rinsed
- 1 cup dried cranberries
- ½ cup sliced red onion
- ½ cup pumpkin seeds
Vinaigrette Ingredients
- ½ cup avocado oil
- ¼ cup rose wine vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 450 degrees F.
- On a baking sheet add 1-2 sweet potatoes (2 cups), cubed. Sprinkle the potatoes with 1 teaspoon avocado oil, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red pepper flakes, ⅛ teaspoon coarse kosher salt, and ⅛ teaspoon black pepper. Toss until combined.
- Roast the potatoes for 10 minutes then stir. Roast for an additional 10-15 minutes or until fork tender and golden brown.
- While the sweet potatoes are roasting, make the vinaigrette. In a bowl or jar, add all of the vinaigrette ingredients and shake or stir until combined. Set aside.
- Place the kale in a large bowl and pour vinaigrette dressing over it. Use your fingers to massage the dressing over the kale, ensuring each kale leaf is lightly coated with dressing. This helps tenderize the kale.
- Add the chickpeas, cranberries, red onion, and pumpkin seeds to the bowl with the kale. Once the potatoes are cooked add them to the salad.
- Drizzle additional vinaigrette on top if desired.
Notes
- For the vinegar, you can use raw apple cider vinegar, white wine vinegar, champagne vinegar, or red wine vinegar
- The sweet potatoes can be cold or warm when serving the salad.
- You can add shaved parmesan, Gorgonzola, goat cheese, or feta cheese.
Nutrition
Questions and tips
Storage
Store any leftovers in the refrigerator in an airtight container. Dressed kale salads will keep for about a day, unlike lettuce, which gets soggy.
You can make this entire salad in advance but don’t put it all together until just before serving. Store dressing separately. The vinaigrette dressing can be made 2-3 days in advance.
