There’s something truly special about a bowl that balances warm, caramelized bites with cool, bright greens — and that is exactly what this Roasted Sweet Potato Kale Salad delivers. Imagine tender, roasted sweet potatoes with crispy edges, hearty, massaged kale, nutty quinoa, chewy golden raisins, and toasty pecans, all tossed in a tangy-sweet dijon mustard and maple syrup dressing; it’s a symphony of textures and flavors that feels wonderfully indulgent. I make this salad when I want something nourishing and festive at the same time — it’s a staple in my kitchen for cozy weeknights or when friends drop by.
Practical, too: this one comes together surprisingly fast once the oven is on, and it travels well for lunches or potlucks. It’s versatile — serve it warm, room temperature, or chilled — and the leftovers (if there are any) keep beautifully for a few days. If you love roasted root vegetables, you might also enjoy the flavors in that roasted beetroot and garlic recipe.
WHY I LOVE Roasted Sweet Potato Kale Salad
Roasted Sweet Potato Kale Salad is one of my favorite quick showstoppers — it hits that sweet spot between hearty and fresh. It’s incredibly easy and undeniably delicious, with caramelized sweetness from the potatoes, crunchy pecans, and a bright dressing that ties everything together. The texture play (tender, crisp, chewy, creamy) makes it a true winner at my table, and it looks elegant enough for guests without much fuss. Honestly, it’s a blessing on rushed evenings and makes great leftovers the next day!
Roasted Sweet Potato Kale Salad INGREDIENTS
The magic of this Roasted Sweet Potato Kale Salad truly lies in the balance — sweet, salty, crunchy, and creamy all in one bowl. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
- SWEET POTATOES: 2 medium sweet potatoes (peeled and diced into 1-inch cubes). These are the stars! Roasting brings out their caramelized sweetness and a little crisp at the edges.
- OLIVE OIL (FOR ROASTING): 1-2 tablespoons olive oil. A light coating helps the potatoes crisp without getting greasy.
- KOSHER SALT (FOR ROASTING): 1 teaspoon kosher salt. Brings out the natural sweetness of the potatoes.
- BLACK PEPPER (FOR ROASTING): 1/2 teaspoon black pepper. Adds a gentle bite to balance the sweetness.
- KALE: 2 bunches of kale (washed and massaged). This hearty green stands up to the warm potatoes and dressing — massaging makes it tender and approachable.
- QUINOA: 1 cup cooked quinoa – cooled. A little grain adds body and makes the salad more of a full meal.
- GOLDEN RAISINS: 1/2 cup golden raisins. Little gems that pack a mighty punch of chewy sweetness.
- PECANS: 1/2 cup chopped pecans. Toast them for crunch and a toasty, buttery note.
- RED ONION: 1/4 cup diced red onion. Sharpness and color that cuts through the richness.
- GOAT CHEESE: 1/4 cup crumbled goat cheese. Creamy and tangy — the finishing velvet.
- DIJON MUSTARD: 2 tablespoons dijon mustard. Gives the dressing a savory backbone.
- LEMON JUICE: 1 tablespoon fresh lemon juice. Brightens and lifts the whole salad.
- MAPLE SYRUP: 1 tablespoon maple syrup. Echoes the sweet potatoes and softens the mustard.
- OLIVE OIL (DRESSING): 1/4 cup olive oil. Emulsifies the dressing and adds a silky richness.
- KOSHER SALT (DRESSING): 1/2 teaspoon kosher salt. Adjusts and balances.
- BLACK PEPPER (DRESSING): 1/4 teaspoon black pepper. A final whisper of heat.
SUBSTITUTIONS AND TIPS
Need a swap? Here are a few easy switches and flavor ideas to make this your own.
- Swap the pecans for walnuts if you want a softer crunch and earthier flavor.
- Use feta instead of goat cheese for a saltier, firmer crumble — though it won’t be quite as lush.
- In a pinch, substitute cooked farro or bulgur for the quinoa for a chewier bite.
- Want more punch? Add a scattering of toasted pepitas or a sprinkle of chili flakes for heat.
- Timing tip: roast the potatoes first and keep them warm while you massage the kale — warm potatoes on cool leaves give the best textural contrast.
If you enjoy swapping in other roasted roots, try pairing this salad idea with the flavors from that roasted beetroot and garlic dish for a different twist.
KITCHEN TOOLS YOU’LL NEED
- Baking sheet (rimmed, about 13×18 inches)
- Large bowl (for massaging and tossing the kale)
- Small jar or bowl (for whisking the dressing)
- Chef’s knife (8-inch recommended)
- Cutting board
- Saucepan (for cooking quinoa)
- Spatula or tongs (for tossing and serving)
HOW TO MAKE Roasted Sweet Potato Kale Salad
Let’s dive into creating this vibrant Roasted Sweet Potato Kale Salad. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for tender-roasted sweet potatoes, tender but sturdy massaged kale, and a bright, silky dressing that coats everything.
Prep the oven and sweet potatoes for caramelization
First, preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Toss the diced sweet potatoes with 1–2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper so each cube is lightly coated — this helps them crisp and caramelize beautifully.
Spread and roast until edges are golden and tender
Arrange the potatoes in a single layer and roast for about 25–30 minutes, tossing once halfway, until the edges are golden and there are some deeply caramelized bits. Be careful not to overcrowd the pan; you want air around each cube so they get those crisp edges. The result should be tender inside with crispy, browned exterior.
Massage the kale to soften and balance bitterness
While the potatoes roast, strip the kale leaves from the stems and roughly chop them. Place the kale in a large bowl and drizzle a tiny bit of olive oil and a pinch of kosher salt, then massage for 1–2 minutes until the leaves soften and darken — this breaks down the fibrous texture and makes the kale wonderfully tender.
Fluff the quinoa and ready the mix-ins for layering
If your quinoa is freshly cooked, fluff it with a fork and let it cool slightly; if it’s prepped ahead, just give it a quick stir. Add the golden raisins, diced red onion, and cooled quinoa to the bowl with the massaged kale so flavors start mingling early.
Toast the pecans and warm the roasted potatoes together
Quickly toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, shaking frequently — this intensifies their flavor. When the sweet potatoes are done, you can return the baking sheet to the oven for a minute to warm the pecans (if you like) or keep them separate to maintain crunch.
Whisk the dressing until glossy and balanced
In a small jar or bowl, whisk together dijon mustard, lemon juice, maple syrup, 1/4 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until emulsified and glossy. Taste and adjust — you want a lively balance of tang, sweet, and savory.
Assemble, toss lightly, and finish with goat cheese
Add the warm roasted sweet potatoes and toasted pecans to the kale-quinoa mixture, drizzle the dressing over, and toss gently so everything gets a light, even coat — this step is key for balanced bites. Crumble the goat cheese over the top and give a final gentle toss (or leave the cheese on top for a prettier presentation). Serve warm or at room temperature.
HOW TO STORE Roasted Sweet Potato Kale Salad
Leftovers hold up nicely, especially if the dressing hasn’t been over-applied. Store at room temperature for up to a few hours if serving shortly after. In the refrigerator, put the salad in an airtight container for 3–4 days; for best texture, store the dressing separately and add before serving. Freezing the assembled salad isn’t recommended (greens get soggy), though you can freeze roasted sweet potatoes separately for up to 2 months and thaw in the fridge before using. Reheat any chilled warm components gently in the oven or microwave before tossing.
TIPS FOR SUCCESS
- Roast in a single layer. Crowding the pan steams the potatoes instead of browning them.
- Massage the kale well. This softens the leaves and mellows bitterness — about 1–2 minutes is perfect.
- Warm potatoes meet cool greens. The contrast makes every bite sing, so don’t let the potatoes get ice-cold before assembling.
- Toast the pecans right before serving. Freshly toasted nuts are aromatic and add the best crunch.
- Taste the dressing and adjust. A little more lemon or maple can transform the bowl — trust your palate.
SERVING SUGGESTIONS
- Serve alongside grilled chicken or roasted salmon for a protein-packed weeknight dinner.
- Offer warm pita or crusty bread to turn this into a heartier meal.
- Pair with a crisp white wine like Sauvignon Blanc or a bright rosé.
- Garnish with extra crumbled goat cheese and a lemon wedge for freshness.
- For a party, present it on a wooden board with bowls of additional toppings (extra nuts, cheese, or raisins).
Conclusion
For another take on sweet potato and kale combinations, I love this version with a spicy-sweet twist: Sweet Potato Kale Salad with Hot Ginger Dressing.
If you’re craving a creamier, honey-mustard style dressing, this is a beautiful inspiration: Sweet Potato Kale Salad with Creamy Honey Mustard Dressing ….
