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Kale Sweet Potato Salad Recipe

A hearty kale and sweet potato salad tossed with chickpeas, cranberries, and a honey Dijon vinaigrette for the perfect blend of flavor and texture.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 670kcal
Author: Lucy Brewer

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 apple cider 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.
    Cubed sweet potatoes seasoned with spices are spread on a baking sheet, surrounded by empty glass bowls, a wooden spoon, and a sweet potato on a white surface.
  • Roast the potatoes for 10 minutes then stir. Roast for an additional 10-15 minutes or until fork tender and golden brown.
    A baking sheet with roasted sweet potato cubes spread out, some being scooped with a wooden spoon, on a light surface.
  • 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.
    A bowl of vinaigrette with a spoon inside, surrounded by empty measuring cups and a small dish of mustard on a white surface.
  • 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.
    A bowl of salad with kale, roasted sweet potatoes, chickpeas, red onion, dried cranberries, and pumpkin seeds, next to a green napkin, salad dressing, fork, and wooden salad tongs.
  • Drizzle additional vinaigrette on top if desired.
    A hand drizzles dressing over a salad with kale, roasted sweet potatoes, chickpeas, red onion, and pumpkin seeds on a patterned plate.

Notes

  • For the vinegar, you can use 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.
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