Roasted sweet potato kale salad is a great make ahead dish that's perfect for your Christmas or Thanksgiving feast. Or, do as I do , and enjoy it as a hearty lunch or dinner side dish.
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There's something so moreish about roasted sweet potatoes and kale. It's one of my favorite food pairings!
Crispy sweet potatoes and earthy kale all tossed in a simple Dijon vinaigrette is a crowd pleasing mixture of textures and tastes. Throw in some toasted pecans and caramelized cauliflower, and you have a salad that earns it's spot on your regular rotation.
One of the things that has me continually returning to this salad is how easy it is to make. It literally takes 5 minutes hands on time. Then, all you need to do it throw it in the fridge until you're ready to serve it. In fact, it gets even more delicious as it chills and all the lovely flavors mingle and intensify.
Related Post: Vegan Kale Salad For Fall
👨🍳How To Make Roasted Sweet Potato Kale Salad
- Preheat your oven to 220 C (430 F) and line a baking sheet with parchment paper or foil.
- Cut your sweet potatoes into wedges (no need to peel them), and your cauliflower into florets. Put them in a bowl and drizzle with with 2 tablespoons of olive oil. Season with sea salt and a few grinds of black pepper, and shake the bowl up and down, tossing the veg around in the oil to coat.
- Lay the sweet potato and cauliflower evenly out on the baking tray, and put them in the oven to roast for about 30 minutes. Flip everything over at the halfway point and rotate the pan.
- While the sweet potatoes and cauliflower are roasting, remove the stems from kale and finely chop. Massage the kale with a bit of olive oil for a few minutes until it becomes tender.
- While the veg is roasting, dry fry your pecans in a heavy-bottomed pan until they release their fragrance.
- Mix your dressing ingredients together in a small jug.
- Let the veg cool off and then assemble your salad, mixing in the pecans and kale.
- Put your dressing on the salad when you're ready to serve it. I hope you enjoy this lovely sweet potato kale salad as much as I do!
💡Variations
You can use this recipe as a template recipe and change it up to suit your preferences. Here's a few ideas:
- Season your sweet potatoes with a bit of smoked paprika or chipotle powder for a Southwestern vibe.
- Crank up the heat by adding a sprinkling of chili flakes to your assembled salad.
- Swap the vinaigrette dressing for my lemony tahini sauce.
- Ditch the nuts and replace them with hemp and pumpkin seeds. Or, use walnuts instead of pecans.
- Looking to up your protein intake? Add some tofu to the baking sheet. Let it roast with the veggies and simply toss it into the salad.
- Dried cranberries would be a lovely addition to sweet potato kale salad.
❄️Storage
- If you have any leftover salad, store it in an airtight container in the refrigerator.
- Sweet potato kale salad is best when eaten within 2-3 days.
- Keep the dressing separate until you're ready to eat to prevent the salad from becoming too soggy.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
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📖 Recipe
Roasted Sweet Potato Kale Salad
Ingredients
- 1½ pounds sweet potatoes cut into wedges
- 1 head cauliflower cut into florets
- 2 cups kale stems removed and finely chopped
- 2 tablespoons olive oil
- Salt and pepper
- ½ cup pecans toasted
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
Instructions
- Preheat oven to 220 C (430 F). Line a baking tray with parchment paper.
- Cut sweet potatoes into 1 ½ cm wedges (½ inch). Cut cauliflower into florets. Transfer to a bowl and drizzle with 2 tablespoon olive oil. Season with salt and pepper and transfer to the baking tray. Bake for 30 minutes, turning once at the halfway point.
- While the sweet potatoes and cauliflower are roasting, remove the stems from kale and finely chop. Massage the kale with a bit of olive oil for a few minutes until it becomes tender.
- Make the dressing by combining 2 tablespoons of olive oil with the vinegar, Dijon mustard and maple syrup.
- Toast the pecans in a dry skillet, tossing them around until they release their fragrance.
- In a large bowl, mix together the roasted sweet potatoes and cauliflower with the pecans and kale . Drizzle with the dressing and serve.
Notes
❄️Storage
- If you have any leftover salad, store it in an airtight container in the refrigerator.
- Sweet potato kale salad is best when eaten within 2-3 days.
- Keep the dressing separate until you're ready to eat to prevent the salad from becoming too soggy.
Vladimir
I love this for pre workouts! Very tasty and I can pop to the shop to get the simple ingredients, thanks!
Emma
I’ve saved this dish for a Thanksgiving side, looks great!
Keri Bevan
It's perfect for Thanksgiving! I hope you love it!