Easy Sweet Potato Kale Salad
Roasted sweet potatoes meet massaged kale, tart cranberries, and crunchy pecans in a bright lemon-cider vinaigrette. A colorful, satisfying salad for busy weeknights.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 tbsp olive oil for roasting
- 0.5 tsp kosher salt for roasting
- 0.25 tsp black pepper for roasting
- 8 cup kale, chopped stems removed
- 0.5 cup red onion, thinly sliced
- 0.33 cup dried cranberries
- 0.33 cup pecans, chopped lightly toasted
- 0.33 cup feta cheese, crumbled
- 3 tbsp extra-virgin olive oil for dressing
- 1.5 tbsp apple cider vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 0.5 tsp minced garlic
- 0.25 tsp fine sea salt for dressing
- 0.13 tsp black pepper for dressing
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large sheet pan with parchment.
- Toss sweet potato cubes with olive oil, kosher salt, and pepper. Spread in a single layer.
- Roast 22–28 minutes, flipping once, until tender with caramelized edges. Cool 5 minutes.
- Whisk dressing: olive oil, cider vinegar, lemon juice, Dijon, maple syrup, garlic, salt, and pepper.
- Massage chopped kale with 2 tablespoons dressing until softened, 30–60 seconds.
- Add warm sweet potatoes, red onion, cranberries, and pecans. Drizzle on remaining dressing; toss well.
- Fold in feta. Taste and adjust salt or lemon. Serve warm or at room temperature.
Notes
Variation: Swap goat cheese for feta, or add a cup of cooked chickpeas for extra protein. Make-ahead: Roast sweet potatoes and mix the dressing up to 2 days ahead; assemble right before serving. For best crunch, add nuts just before eating.
This recipe is an original creation inspired by classic Easy Sweet Potato Kale Salad flavors. All ingredient ratios and instructions are independently developed.